Sunday, December 2, 2007

RECIPE: Vegan Cornbread


3 cups Whole Wheat Bread Flour
3 Cups Corn Grits
1 Cup Blueberry Soy Yogurt
1/2 Cup Applesauce
6 tsp Baking Powder
3 tbsp Egg Replacer Powder
1 1/2 Cups Water
3 Cups Plain Soymilk
2 tsp Salt
1 1/2 Cups Cooked or Frozen Corn

1. Mix it all.
2. Pour it 1-inch thick into greased pans.
3. Bake it at 400 degrees for 45 min or until brown.

Great served with Chili! the sweetness of the Cornbread plays well with the spiciness and heartiness of the Chili.

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