My Cornbread

[Guest guest]

My Cornbread

 

I serve this with a bunch of different dishes.

If you measure out all the dry ingredients and put into a zip lock bag and label

like this CORNBREAD ADD 1 1/2 CUPS SOYMILK, 2 TBSPS. OIL, 1 1/2 TBSPS. VINEGAR.

then you can have it ready for another time without the rest of the work. and

for last minute cooking it helps. I keep 5 bags on hand.

 

1 1/2 cups soymilk

1 1/2 tablespoons vinegar

1 cup cornmeal

1 cup unbleached flour

2 tablespoons sugar or other sweetener

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

2 tablespoons oil

 

Preheat oven to 425 degrees.

Combine the soymilk and vinegar and set aside.

Mix the cornmeal, unbleached flour, sugar, salt, baking powder, and baking soda

in a large bowl.

Add the soymilk mixture and the oil.

Stir until just blended.

Spread the batter evenly in an oil-sprayed 9x9-inch baking dish. Bake until the

top is golden brown, 25 to 30 minutes.

Serve hot.

Makes 8 servings.

 

 

[Guest guest]

> I serve this with a bunch of different dishes.

> If you measure out all the dry ingredients and put into a zip lock bag

> and label like this CORNBREAD ADD 1 1/2 CUPS SOYMILK, 2 TBSPS. OIL, 1

> 1/2 TBSPS. VINEGAR.

 

AJ!! So cool! I've never met anyone else who does this! :-) I make

my own pancake mix and have the recipe written on the zippy... I store

them in the freezer because it's whole grain.

 

You can do this with muffin mixes too.