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Eggless Cornbread

Source of Recipe

Marcie Dingerson


Recipe Introduction

Origins Unknown

List of Ingredients

1 1/2 cups milk sub
1 1/2 tablespoons vinegar
1 cup cornmeal
1 cup gf all-purpose flour
2 tablespoons raw sugar or other artificial sweetener
3/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons oil


Recipe

Preheat oven to 425°F.

Combine milk sub and vinegar and let stand.

Mix dry ingredients in a large bowl.

Add the milk sub mixture and the oil, and stir until just blended.

Spread the batter into a nonstick or lightly oil-sprayed 9-inch square baking dish, and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

Serve hot.