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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 164.5
  • Total Fat: 6.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 191.5 mg
  • Total Carbs: 25.1 g
  • Dietary Fiber: 2.5 g
  • Protein: 3.0 g

View full nutritional breakdown of Corn Bread (dairy free) calories by ingredient
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Corn Bread (dairy free)

Submitted by: ANTIOCHIA

Introduction

Great during Orthodox Christian Lenten days. Great during Orthodox Christian Lenten days.
Number of Servings: 8

Ingredients

    1-1/2 teaspoons Ener-G Egg Replacer
    2 tablespoons warm water
    3/4 cup cornmeal
    3/4 cup whole wheat pastry flour
    1/2 teaspoon baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    3 tablespoons honey
    3 tablespoons canola oil
    2 teaspoons lemon juice
    3/4 cup (minus 2 teaspoons) soy milk

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Directions

Preheat oven to 400. Grease a 9" pyrex pie pan.

In a small bowl, whisk the egg replacer and water together until frothy, and set aside. Measure 2 teaspoons of lemon juice into a 1 cup glass measuring cup, then pour in soy milk to the 3/4 cup measure, and set aside

In a large bowl combine the cornmeal, whole wheat pastry flour, baking powder, baking soda, and salt.

Now, add the honey and oil to the egg replacer (measure out one tablespoon oil, then one tablespoon honey three times using the same tablespoon and the honey will slide right out). Mix with the egg replacer. Then pour in the soy milk/lemon juice and mix.

Pour the liquid ingredients into the dry ingredients and mix until combined. Pour into the prepared pie pan. Bake at 400 for 15 - 20 minutes or until done. Cut into 8 wedges.

Number of Servings: 8

Recipe submitted by SparkPeople user ANTIOCHIA.






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