Dry Ingredients:1 C cornmeal1 C all-purpose flour2 tsp. baking powder1/2 tsp. baking soda1/2 tsp. salt Wet Ingredients:1-1/2 tsp. Ener-G Egg Replacer + 2Tbs. warm waterOR1-1/2 Tbs vegetable oil + 1-1/2 Tbs water + 1 tsp. baking powder mixed together1 Tbs lemon juice + enough plain soy creamer OR soy milk to equal 1 cup1/4 C honey1/4 C melted dairy free margarine plus additional to grease pan Combine lemon juice and soy creamer (or soy milk if unavailable) and set aside. Preheat oven to 350F. Grease 9" by 9" pan or standard muffin tin.
Combine dry ingredients in a medium bowl.
Mix Ener-G Egg Replacer and warm water
OR vegetable oil, water, and baking powder mixture. Add lemon juice and soy creamer mixture, honey, and melted margarine.
Add wet ingredients to dry and stir until just combined. Gently pour into pan or muffin tin.
Bake 20 minutes for corn bread, 15 minutes for corn muffins.
Serve cornbread warm or allow to cool. The Kid likes his with honey. It's even better the second day, if any survives that long!
1 C cornmeal
1 C all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt Wet Ingredients:
1-1/2 tsp. Ener-G Egg Replacer + 2Tbs. warm water
OR
1-1/2 Tbs vegetable oil + 1-1/2 Tbs water + 1 tsp. baking powder mixed together
1 Tbs lemon juice + enough plain soy creamer OR soy milk to equal 1 cup
1/4 C honey
1/4 C melted dairy free margarine plus additional to grease pan Combine lemon juice and soy creamer (or soy milk if unavailable) and set aside. Preheat oven to 350F. Grease 9" by 9" pan or standard muffin tin. Combine dry ingredients in a medium bowl. Mix Ener-G Egg Replacer and warm water OR vegetable oil, water, and baking powder mixture. Add lemon juice and soy creamer mixture, honey, and melted margarine.
Add wet ingredients to dry and stir until just combined. Gently pour into pan or muffin tin. Bake 20 minutes for corn bread, 15 minutes for corn muffins. Serve cornbread warm or allow to cool. The Kid likes his with honey. It's even better the second day, if any survives that long!