Date: Tue, 14 Feb 95 08:45:37 PST
From: jrg14@cornell.edu (Janice R. Gordon)
Corn Bread is a staple at my house. I use:
1 1/2 cups yellow corn meal,
1/2 cup whole wheat flour,
1 16 ounce can cream style corn
1 table spoon baking powder
3/4 cup milk, dairy or soy
egg replacer to equal 1 egg
for Mexican style add:
1/4 cup diced bell pepper
2 tablespoons diced onion
1 - 2 tablespoons diced jalapeno peppers
1/3 cup grated fat free cheese (optional)
bake at 350 farenheit for about 20 minutes for muffins or 30+ minutes
for a pan of corn bread (spray pan with non stick coating
or use lecithin/oil mix)
kwovo ovo