Wheat free vegan cornbread

Yield: 1 servings

Measure Ingredient
2 cups Corn meal; (or substitute 1/4 cup soy flour for 1/4 cup corn meal)
1 can (16 ounce) cream style corn
1 tablespoon Baking powder
EnerG Egg Replacer to equal 1 egg; (if you cant find it, use an additional 1 teaspoon baking powder)
¾ cup Soy or rice milk

pour into muffin tins, let stand for 20 minutes, Spray the tin with non stick spray, bake in preheated 350 degree oven (farenheit) for about 20 minutes.

For Mexican style corn muffins, add 2 or 3 tablespoons diced onion, ¼ cup diced red or green bell pepper, some diced jalapenos, I use the pickled slices in a jar.

For sweeter muffins, add ¼ cup sugar or sucanet or maple syrup (adjust liquid) and some fruit, blueberries are wonderful.

Posted to fatfree digest by "Jan Gordon" <jan@...> on Jun 25, 1999, converted by MM_Buster v2.0l.

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