Monday, October 29, 2012

Country Cornbread (Kristen Brooks)

¾ cup yellow cornmeal
¾ cup flour (I use white)
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2 eggs or use equivalent of 2 eggs of applesauce
¼ - ½ cup milk (or soy milk, rice milk, or water) use smaller amount if adding corn
2 Tbsp sweetener (sugar, honey, etc.)
2 Tbsp olive oil (or canola)
1 cup - can corn kernels (drained)
Preheat oven to 350 degrees. Stir together cornmeal, flour, baking powder, baking soda, salt. Add egg, milk, sweetener, oil, and corn. Mix together until just mixed. Pour into muffin pan or 8-9 inch baking dish. Bake 15-20 minutes (sometimes longer if not muffins). Test with toothpick or knife. Let cool.

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