Recipe is from the Book: The Simple Art of Eating Well Page 190
Makes: 8 servings
Active time: 10 minutes Total time 30 minutes
To Make Ahead: This cornbread can be made up to 3 hours in advance. Reheat, wrapped in foil, in a warm oven.
This traditional cornbread is made without flour, isn’t sweet and has a crumbly texture. You can change the adaptable recipe to suit your cornbread preference.
If you’re looking for a more muffinlike texture, substitute flour for half the cornmeal.
3 Tablespoons Canola Oil
2 cups yellow or white cornmeal
1 teaspoon baking powder
1/2 teaspoon sea salt
1 and 1/2 cups soy milk
1 egg *
* I use Energ Egg Replacer and the cornmeal turns out just as good as if you use a real egg.
1. Preheat oven to 450 F. Place oil in a 9-inch glass baking dish and transfer to the preheating oven.
2. Mix cornmeal, baking powder and salt in a medium bowl. Add Egg Replacer and soy milk; stir until just combined. Remove the dish from the oven and swirl the oil to coat the bottom and a little way up the sides. Very carefully pour the excess hot oil into the cornmeal mixture; stir until just combined. Pour the batter into the hot pan. ( I recommend a quick spray with olive oil spray around the edges to prevent sticking ).
3. Bake until the bread is firm in the middle and lightly golden, about 20 minutes. Let cool for 5 minutes before slicing. Serve warm.
Per serving: 186 calories
7 g fat ( 1 g sat, 4 g mono )
29 mg cholesterol ( not if you use Egg Replacer )
26 g carbohydrate
0 g added sugars
5 g protein
2 g fiber
254 mg sodium
165 mg potassium
The above numbers vary depending on whether you use sea salt and egg replacer like I recommend.
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