CORNBREAD A: OK AB: A B: A O: A

  • 2 cups Cornmeal
    		• A: N AB: A B: A O: A
  • 1/2- 1 tsp Salt
    		• A: N AB: N B: N O: N
  • 1 tsp Soda
    		• A: A AB: A B: A O: A
  • 2 cups Soy Milk
    		• A: HB AB: N B: N O: N
  • (or soy and rice milk blend)
    		• A: UAB: UB: UO: U
  • 1/2 cup Better-n-Eggs
    		• A: U AB: U B: U O: U
  • (or other egg substitute)
    		• A: U AB: U B: U O: U
  • 1/4 cup Olive Oil
    		• A: HB AB: HB B: HB O: HB
  • 1/2 can While corn (shoepeg) , drained
    		• A: N AB: A B: A O: A
    Preheat oven to 425F. Spray 8' cake pan with non-stick spray. Mix all ingredients, bake for 30 to 35 minutes, or until brown on top and drawn away from the sides.

    Submitted by: ER4YT A Archives

    Copyright 2000 by ER4YT Recipe Project