- Joined
- Jun 1, 2012
- Reaction score
- 23
- Age
- 41
Sweet Corn Bread
1 C. All-purpose Flour
1 C. Yellow Cornmeal
2/3 C. raw sugar
1 t. sea salt
3.5 t. baking powder
substitue for one egg.
1 c. Original soymilk (cow's milk works too)
1/3 C. veggie oil
Preheat oven to 400, lightly spray cupcake pan
In large bowl combine flour, cornmeal, sugar, salt and baking powder. Stir in egg substitute, milk and oil until well combined. Pour batter into prepared pan (about 3/4 full)
Bake 20-25 minutes. Check with toothpick. Serve bowl of chili with one cornbread muffin. The chili is SO good with the cornbread muffin crumbled inside. The sweetness of the cornbread goes SO well with the spiciness of the chili.
1 C. All-purpose Flour
1 C. Yellow Cornmeal
2/3 C. raw sugar
1 t. sea salt
3.5 t. baking powder
substitue for one egg.
1 c. Original soymilk (cow's milk works too)
1/3 C. veggie oil
Preheat oven to 400, lightly spray cupcake pan
In large bowl combine flour, cornmeal, sugar, salt and baking powder. Stir in egg substitute, milk and oil until well combined. Pour batter into prepared pan (about 3/4 full)
Bake 20-25 minutes. Check with toothpick. Serve bowl of chili with one cornbread muffin. The chili is SO good with the cornbread muffin crumbled inside. The sweetness of the cornbread goes SO well with the spiciness of the chili.
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