Basic Whole Grain Cornbread
Basic Whole Grain Cornbread recipe
Yield
12 servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups | cornmeal |
|
| ½ | cup | whole-wheat flour |
|
| ⅓ | cup | oat flour | * |
| ⅓ | cup |
millet
flour |
|
| 4 | teaspoons | baking powder |
|
| 2 | cups | rice milk | * |
| 4 | tablespoons |
apple juice concentrate
frozen, thawed |
* |
| 3 | teaspoons |
liquid egg substitute
well beaten with |
|
| 4 | tablespoons | water |
|
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Directions
Preheat oven to 375℉ (190℃).
Mix the cornmeal, flours and baking powder together and set aside.
Mix the remaining ingredients together and pour over the dry ingredients.
Fold together briefly.
Pour into a nonstick 8-inch square pan.
Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
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