Tuesday, April 19, 2011


            Cornbread is sweet and easy to whip up for a dinner side dish.  We really enjoy having bread with our family dinners.  But, yeast bread take a long time to make and require more planning during your day.  Many commercially baked breads have cross-contamination issues with nuts.  Originally, I shied away from making it for a while, because as a kid we usually had cornbread from a box mix.  But cornmeal is really easy to use and works well when blended with flour.   This will become a new mealtime favorite.         

1 c cornmeal
1 c flour
1/3 c sugar
½ tsp salt
¼ c silken tofu
¼ c canola oil
1 c soymilk

Preheat the oven to 400 degrees and grease and 8 x 8 pan with shortening.  Add the dry ingredient to a medium sized bowl and stir together with a spoon.  Pour the wet ingredients into the center of the dry mixture and mix with an electric mixer until just moistened.  Pour the batter into the pan and bake for 20 to 22 minutes.  Let it cool for 10 minutes, then cut it into squares and serve with soy butter.

This recipe can also be made into muffins.  Grease muffins cups and bake for 20 to 2 minutes.  

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