Title: Wheat Free Vegan Cornbread
Categories: None
Yield: 1 servings

2 c Corn meal; (or substitute
-1/4 cup soy flour for 1/4
-cup corn meal)
1 cn (16 ounce) cream style corn
1 tb Baking powder
EnerG Egg Replacer to equal
-1 egg; (if you cant find
-it, use an additional 1
-teaspoon baking powder)
3/4 c 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 diced onion, 1/4 cup
diced red or green bell pepper, some diced jalapenos, I use the pickled
slices in a jar.

For sweeter muffins, add 1/4 cup sugar or sucanet or maple syrup (adjust
liquid) and some fruit, blueberries are wonderful.

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