| CORNBREAD 1 By Jan Tz (McDougall Board) Pre-heat oven to 375 F. Grease bottom only of an 8 x 8 cake pan. Combine: 1 and 1/4 cups warm soymilk 1 and 1/4 Tablespoons white vinegar. Let that stand while you mix the dry ingredients together: 1 cup cornmeal 1 cup flour (I use white flour) 2 Tablespoons sugar 1 teaspoon salt 1 Tablespoon baking powder 3/4 teaspoon baking soda When the oven is at temp, stir the sour soymilk into the dry ingredients. Mix quickly and don't over-mix, as with all quick breads. Pour into prepared pan. Bake for 25-30 minutes--toothpick test for doneness. Let stand in the pan for 10 minutes before removing or slicing. CORNBREAD 2 (Recipe found on the Internet but not sure where) 1 cup fine cornmeal 1 cup flour 1/4 cup sugar 1 Tbs. baking powder 1 egg substitute, prepared 1 cup soymilk 4 Tbs. margarine, melted, or applesauce 1/8 tsp. salt Preheat oven to 425 F. Grease a 9" square baking pan. In a large bowl, mix dry ingredients. In a separate bowl, beat prepared egg substitute with soymilk and margarine. Add this to dry ingredients, and stir just until moistened. Bake in prepared pan 20 minutes, or until knife inserted in center comes out clean. Corny Bread - Add 1/4 cup corn kernels (fresh, frozen or canned) to batter. |