Deluxe Cornbread
 
1 cup  whole wheat flour
1 cup  yellow corn meal*
1/8 cup  sweetener (sugar can be used)
2 tsp  baking powder (sodium-free preferred)
1/2 tsp  salt
1 cup  low-fat plain soy milk or rice milk
1/2 cup  fresh or frozen corn kernels
1 Tbsp  energ egg replacer with 4 tbsp water
1/2 cup  apple sauce (unsweetened) or prune puree**
  optional spicy version: add chili peppers or hot sauce to taste
 
whip egg replacer with water and add liquid ingredients. in a separate 
bowl, mix the dry ingredients well. add dry to wet and stir gently until 
evenly distributed, but don't over-mix. pour in a non-stick pan 
(bread-loaf or 8 x 8) and bake in a preheated oven at 400 f. for 20 - 25 
minutes. (when a knife blade comes out clean, it's done.) microwave 
directions: mix wet, mix dry, combine until moistened. pour batter into a 
non-stick 9 inch microwave-safe pie plate or round cake pan. cook at high 
for 5-6 minutes or until the surface appears dry. if no turntable, rotate 
each 2 minutes. let stand 5 minutes before serving. 
 
* yellow corn contains more phytochemicals/isoflavones that help prevent 
heart disease and cancer than white corn 
** if using prune puree (lighter bake/wonderthin) reduce sweetener by half 
10 servings, each: 122 calories, 4 percent from fat (0.539 g), 85 percent 
from carbohydrate (26.9 g), 11 percent from protein (3.47 g) 
 
 
niki 
 
-- 
(ID: 12998) Mirror: rec.food.recipes: Wed, Apr 30, 2003


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