Cornbread
8x8 square pan or 9" round pan greased with Spectrum shortening
2 T. warm water
1 1/2 tsp. Ener-G egg replacer, or 1 egg
1 cup rice milk
1/4 cup oil or melted Earth Balance Natural Butter Spread Soy Free
1 1/4 cup yellow, white or blue cornmeal
1 cup gluten free flour or Rice Flour Mix
1/2 cup sugar
1 T. baking powder
1/2 tsp. salt
Heat oven to 400 degrees. Beat water and egg replacer with a wisk in a small bowl. Add rice milk and oil or melted "butter". In a large bowl, combine dry ingredients. Add wet ingredients and combine until just moistened. Pour batter into greased pan. Bake 20-25 min. or until golden brown and toothpick inserted in center comes out clean.
1/2 cup sugar
1 T. baking powder
1/2 tsp. salt
Heat oven to 400 degrees. Beat water and egg replacer with a wisk in a small bowl. Add rice milk and oil or melted "butter". In a large bowl, combine dry ingredients. Add wet ingredients and combine until just moistened. Pour batter into greased pan. Bake 20-25 min. or until golden brown and toothpick inserted in center comes out clean.
Corn Muffins
Grease bottoms only or line with baking cups. Bill about 3/4 full. Bake for 15-20 min.
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