Basic Whole Grain Cornbread
Basic Whole Grain Cornbread recipe
Yield
12 servingsPrep
15 minCook
30 minReady
45 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
cornmeal
|
|
| 118 | ml |
whole-wheat flour
|
|
| 79 | ml |
oat flour
|
* |
| 79 | ml |
millet
flour |
|
| 2E+1 | ml |
baking powder
|
|
| 473 | ml |
rice milk
|
* |
| 6E+1 | ml |
apple juice concentrate
frozen, thawed |
* |
| 15 | ml |
liquid egg substitute
well beaten with |
|
| 6E+1 | ml |
water
|
|
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.
