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Title: Double Corn Bread (Ovo Lacto)
Categories: Bread Lowfat Vegan
Yield: 8 Servings
6 | oz | Yellow corn meal; (1 cup) |
1 | ts | Baking soda |
1/2 | ts | Baking powder |
1/4 | ts | Salt |
1 1/2 | c | Nonfat milk; * |
2 | tb | Honey |
1 | ts | Vanilla extract |
1 | Egg [Replacer or 2 whites?] | |
1 | c | Canned corn; drained |
2 | ts | Flour |
We've used both corn and corn meal for a double impact in this bread that goes well with any meal. * add 4 t of lemon juice to milk to make sour milk. Preheat oven to 425 degrees. In a large bowl combine corn meal, baking soda, baking powder and salt. In a blender container combine, milk, honey, vanilla and egg. Blend until smooth. Spray an 8"pan with nonstick cooking spray and place pan in oven to preheat for 3 min. Stir liquid mixture into dry ingredients. Toss corn with flour and stir into batter. Place batter in preheated pan and bake 20-22 minutes until firm and lightly browned. Nutrition (per serving): 136 calories Total Fat 1 g (8% of calories) Source: More Lean & Luscious by Bobbie Hinman & Millie Snyder, Page(s): 335 :
D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á
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