1 cup yellow cornmeal
1 cup flour
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup maple syrup
⅓ cup soymilk
1 tablespoon lemon juice
3 tablespoons oil
Preheat the oven to 375°.
Grease a 9-inch square or round pan. Sift the dry ingredients together into a large bowl. Combine the syrup, soymilk, lemon juice, ¾ cup of warm water, and warm oil. Stir into the dry mixture and beat until smooth. Pour into the prepared pan and bake for 25 minutes.
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Showing posts with label Cornbread. Show all posts
Showing posts with label Cornbread. Show all posts
Wednesday, September 22, 2010
Cornbread
2 eggs
1 cup milk or buttermilk
¼ cup cooking oil
¾ teaspoon salt
¼ cup brown sugar (optional)
4 teaspoons baking powder
1 cup white or yellow cornmeal
1 cup white flour (or half whole wheat, half white)
Preheat the oven to 400°.
In a large bowl, beat together the eggs, milk, oil, salt, and brown sugar (if desired) until well blended. Sift in the baking powder and whisk until foamy. Quickly mix in the cornmeal and flour. Beat until the batter is smooth. Pour into an oiled 9-inch square or 10-inch round baking pan. Bake for 20 to 25 minutes, or until a knife inserted in the center comes out clean.
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1 cup milk or buttermilk
¼ cup cooking oil
¾ teaspoon salt
¼ cup brown sugar (optional)
4 teaspoons baking powder
1 cup white or yellow cornmeal
1 cup white flour (or half whole wheat, half white)
Preheat the oven to 400°.
In a large bowl, beat together the eggs, milk, oil, salt, and brown sugar (if desired) until well blended. Sift in the baking powder and whisk until foamy. Quickly mix in the cornmeal and flour. Beat until the batter is smooth. Pour into an oiled 9-inch square or 10-inch round baking pan. Bake for 20 to 25 minutes, or until a knife inserted in the center comes out clean.
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