Monday, November 20, 2006


As Thanksgiving approaches, the cookbooks and recipes are out as I look for traditional and new foods to prepare our holiday gathering. Today I'm sharing a recipe for cornbread. It can be prepared in a square pan or as muffins. Serve with warm apple butter or nut butter.

2 tsp. Ener-G egg replacer***
2 Tbsp. agave syrup
1 cup soy or nut milk
1 cup whole wheat pastry flour
2/3 cup corn meal
1/2 tsp. baking soda
1/2 tsp. salt
2 Tbsp. melted margarine
2 tsp. baking powder

Mix dry ingredients into a bowl. Form a well in the center and set aside. In another bowl, blend all liquid ingredients together. Pour the liquid ingredients into the well in the dry ingredients and hand-mix only until ingredients are moist. The batter should be lumpy. Do not overmix! Place batter into a prepared 8x8 square pan or into individual muffin cups. Bake at 375 degrees F. for 20 minutes or until golden on top. Muffins may be done in 12 - 15 minutes.


***With liquid to equal two eggs

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