Pioneer Corn Bread

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* Exported from MasterCook *

 

Pioneer Corn Bread

 

Recipe By : The (Almost) No Fat Holiday Cookbook, by Grogan, page 107

Serving Size : 8 Preparation Time :0:00

Categories : Breads, Quick Grains And Cereals

 

Amount Measure Ingredient -- Preparation Method

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1 cup yellow cornmeal

1 cup unbleached four

1/3 cup sugar or alternate sweetener

2 tablespoons nutritional yeast flakes

1 teaspoon baking soda

1/2 teaspoon salt

2 cups reduced-fat soymilk

2 tablespoons lemon juice

1 tablespoon powdered egg replacer -- BEATEN WITH

1/4 cup cold water

 

This is a slightly modernized version of an old Kentucky recipe for plain

corn bread. Eat it as a hot bread, or leave it for a few days and use it

for the stuffing.

 

Preheat the oven to 350F. Lightly oil two 8 " round cake pans or cast iron

skillets, and place In the oven while it heats up. (If you pour corn bread

batter into hot pans, especially heavy skillets, it gets a crispier crust).

 

Mix the cornmeal, flour, sugar, nutritional yeast, baking soda, and salt in

a medium bowl. In a large measuring cup, mix together the soymilk and

lemon juice - it will curdle slightly and look like buttermilk. In a

small, deep bowl, beat the egg replacer and water with an electric hand

mixer, or whisk until like softly mounded beaten egg whites.

 

Stir the soymilk into the dry ingredients, and mix briefly with a fork - a

few lumps are fine. Carefully fold in the beaten egg replacer until evenly

distributed.

 

Pour the batter into the hot pans, and bake for about 30 minutes, or until

they test done in the center.

 

Makes two 8 " round corn breads (8 servings)

 

Per serving: Calories: 170, Protein: 5 gm, Fat: 1 gm., Carbohydrates: 36 gm.

 

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