Recipe - Deluxe Cornbread

1 One fourth cup Whole wheat flour flour
Three fourths cup Corn yellow meal*
1/8 cup Sweetener; (sugar can be
used)
2 teaspoon Baking powder; (sodiumfree
preferred)
One half teaspoon Salt
1 cup Lowfat plain soy milk or
rice milk
One half cup Fresh or frozen corn kernels
1 tablespoon EnerG egg replacer with 4 T
water
One half cup Apple sauce; (unsweetened)
or prune puree**

OPTIONAL SPICY VERSION
Add chili peppers or hot
sauce to taste

There must be many in the archives, in the past four or five years I've
seen quite a few posted to the list. Here's one (recently revised) from my
Healing Heart Handbook (Health Communications, Inc., 1996):

Whip egg replacer with water and add liquid ingredients. In a separate
bowl, mix the dry ingredients well. Add dry to wet and stir gently until
evenly distributed, but don't overmix. Pour in a nonstick pan (breadloaf
or 8 X 8) and bake in a preheated oven at 400 F. for 20 25 minutes. (When
a knife blade comes out clean, it's done.)

Microwave directions: Mix wet, mix dry, combine until moistened. Pour
batter into a nonstick 9 inch microwavesafe pie plate or round cake pan.
Cook at high for 56 minutes or until the surface appears dry. If no
turntable, rotate each 2 minutes. Let stand 5 minutes before serving.

* yellow corn contains more phytochemicals/isoflavones that help prevent
heart disease and cancer than white corn

** if using prune puree (Lighter Bake/Wonderthin) reduce sweetener by half

10 servings, each: 122 calories, 4 percent from fat (0.539 g), 85 percent
from carbohydrate (26.9 g), 11 percent from protein (3.47 g)

Neal Pinckney Healing Heart Foundation Makaha, Hawaii AH6HM

Posted to fatfree digest by "Dr. Neal Pinckney" heart@aloha.net on Jun
10, 1998, converted by MM_Buster v2.0l.