Thursday, July 23, 2009

Super cornbread - non-dairy

And here's the corn bread we've been eating like two starving heathens:
(basically, we just follow the recipe on the side of the Gold Medal Yellow Cornmeal bag, but make substitutions which make the resulting super version.)

two cups of corn meal (NOT mix - it has flour in it)
FOUR teaspoons of baking powder [NOTE: this has been changed as of 3/1/08]
1/2 teaspoon sea salt (lower sodium but same salty flavor)
-- mix the dry ingredients well --
1 1/2 cup of vanilla soy milk
* two heaping tablespoons of Nayonnaise mayonnaise substitute (this is the egg replacer and the "secret" ingredient that makes it so good)
2 tablespoons of EVOO
-- mix all together well--
Pour into a 9 X 9 glass baking dish which has been sprayed with non-stick spray
Bake at 400 degrees for 25 - 30 minutes

eat it hot with Smart Balance Light with Flax Oil!

You can also add vegetarian imitation bacon bits, or corn into the mix. I like to place jalapeno slices on top before putting it in the oven ... but Jo says it's too spicy for her!

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