This corn bread doesn't use flour and it doesn't really rise. I bet there are plenty of good recipes on the web, but I really liked this one tonight with our chili. Maybe it is less than a real bread, and more of a thick pancake. Whatever it was, it was yummy and I am sure we will make it again.
11/2 cup blue cornmeal
2 eggs worth of egg replacement
3 Tablespoons dried maple syrup (less would be fine too)
2 Tablespoons baking powder
1/4-1/3 cup frozen corn
1/2 cup of soymilk
1/4 cup olive oil
Cook in a preheated oven at 350 degrees in an oil cast iron skillet for 25 mins.
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