Flexible Corn Bread

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We’ve used this recipe so often that the page has fallen out of our notebook. It is the ultimate example of a incredibly flexible recipe.

cornbread-with-fork

Dry ingredients:

  • 1 cup corn meal
  • 1/2 cup soy flour* +  1/2 cup oat flour OR 1 cup all purpose flour
  • 1 Tablespoon baking powder

Wet ingredients:

  • 1 cup rice milk, soy milk, almond milk, or even regular milk
  • 1/3 cup of your favorite oil
  • 1 egg OR egg substitute = 1 egg
  • 1/4 cup maple syrup (totally optional)

Preheat oven:  400° F

Prepare pan:  Grease 8-inch square baking dish or 9-inch pie dish

Mix dry ingredients in a bowl. Combine the wet ingredients in a separate bowl or in a large measuring cup and mix well. Tip the wet ingredients into the dry ingredients and stir just until evenly moistened. Pour batter into prepared pan. Bake for 20 – 25 minutes until lightly browned.

* Uncooked batter which contains soy flour will be bitter, but the bitterness disappears after baking.

Serving suggestions:

Serve with: Bison chili

Use as topping for tamale pie.

 

How did you customize this recipe?

 

For those with egg allergies or who want the recipe to be vegan, we used:

 

2 comments

  1. Karen says:

    I haven’t made this recipe .. yet. But if I were to do so, I’d replace the egg with a flax seed egg (1/4 cup hot water – or is it 1/3? – and 2 tablespoons flax seed ground). I’d also replace the oil with a mashed banana. 🙂

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