Recipe - Wheat Free Vegan Cornbread

2 cup Corn meal; (or substitute
One fourth cup soy flour for 1/4
cup corn meal)
1 cn (16 ounce) cream style corn
1 tablespoon Baking powder
EnerG Egg Replacer to equal
1 egg; (if you cant find
it, use an additional 1
teaspoon baking powder)
Three fourths cup Soy or rice milk

pour into muffin tins, let stand for 20 minutes, Spray the tin with non
stick spray, bake in preheated 350 degree oven (farenheit) for about 20
minutes.

For Mexican style corn muffins, add 2 or 3 tablespoons minced onion, One fourth cup
minced red or green bell pepper, some minced jalapenos, I use the pickled
slices in a jar.

For sweeter muffins, add One fourth cup sugar or sucanet or maple syrup (adjust
liquid) and some fruit, blueberries are wonderful.

Posted to fatfree digest by "Jan Gordon" jan@gordon.com on Jun 25, 1999,
converted by MM_Buster v2.0l.