Posted by trktos on 7-November-2010
No picture for this recipe at the moment, but I’m constantly wondering where this recipe is, so I figured it’s time it made its way onto my blog, especially since I just typed it up for a friend last night. This is meant to be devoured with lots of margarine or, as a replacement for crackers with chili or soup.
- 3/4 cup all-purpose flour
- 1 1/4 cup cornmeal
- 2-4 tsp sugar (optional – I usually use 2 tsp in 1.5 times this recipe, depends on how sweet you like your cornbread.)
- 1-2 tsp vinegar + 1 cup soymilk, to make “buttermilk” or 1 cup plain soy yogurt
- 2 ener-g eggs, prepared
- 1/4 cup oil or melted margarine
- 4 tsp baking powder
- pinch salt, pepper (optional)
- Optional, you can add ~1/2 cup drained, canned corn kernels to the batter
- Pre-heat oven to 425 degrees. Grease 9*9 pan. (1.5 times this recipe fits well in a 9*13 pan)
- Make “eggs”.
- Mix dry ingredients.
- Mix wet ingredients. Fold in ener-g.
- Mix dry and wet, until just combined.
- Bake 20-25 minutes.
This recipe deserves a credit to someone, but I’ve long since forgotten where it came from … Deb at vegsource.com, maybe.
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