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CORN BREAD




Source of Recipe


Turn Off the Fat Genes by Neal Barnard


Recipe Introduction


This is a new corn bread recipe that we’ve never tried before (note: no
oil!). Compared to my traditional corn bread recipe, this one was more
dense (attributed to lack of oil) and subtly sweet. Folks said they
liked it (but of course, maybe they were just being polite!)... If you
have a sweet tooth like I do, think about adding more sugar. I was
pleased with the texture and lack of oil. Below represents a single
recipe. For this VFP, recipe was doubled.


Recipe Link: http://www.bayareaveg.org/recipes.htm

List of Ingredients




1 1/2 c organic original soy milk
1 1/2 tbsp vinegar (rice vinegar used: rice, water)
1 cup organic corn meal
1 cup organic barley flour
2 tbsp organic cane sugar
2 tbsp baking powder (non-gmo)
1 tsp baking soda
1 tsp sea salt

Recipe



Preheat oven to 425 degrees. Combine the soy milk and vinegar and set
aside. Mix the cornmeal, barley flour, sugar, baking powder, baking soda
and salt in a large bowl. Add the soy milk mixture and stir until just
mixed. Spread the batter evenly in a sprayed 9 x 9-inch baking dish.
Bake until the top is golden brown, 25 to 30 minutes. Serve hot.