Guest guest Posted March 19, 2000 Report Share Posted March 19, 2000 I was wondering if anyone has a good recipe for cornbread without eggs. I've tried using the egg replacer and it didn't work with the recipe I tried!! I'm new to this listserv! Thanks for all the other good recipes. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 19, 2000 Report Share Posted March 19, 2000 I haven't tried either of these; hopefully one of them will work for you. * Exported from MasterCook * Cornbread Stuffing Base Recipe By : Vegetarian Times Magazine, November 1999, page 60 Serving Size : 17 Preparation Time :0:00 Categories : Breads, Quick Grains And Cereals Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups whole-wheat pastry flour 1 1/2 cups yellow cornmeal 4 teaspoons baking powder 2 teaspoons chili powder 1 1/2 teaspoons salt 1 teaspoon dried thyme 1 teaspoon dried oregano 1 teaspoon dried sage 1/8 teaspoon cayenne -- (optional) 1 3/4 cups soy milk 3 tablespoons vegetable oil 3 scallions -- chopped (white and light green parts) MAKES 8 1/2 CUPS DAIRY-FREE Light in texture and with a moist crumb, cornbread-based stuffings absorb flavors beautifully. You can prepare the cornbread up to a month ahead and freeze it, wrapped airtight. Use the cayenne only if your brand of chili powder is mild. Preheat oven to 375F. Lightly oil 8 1/2-inch square baking pan. In large bowl, sift together flour, cornmeal, baking powder, chili powder, salt, thyme, oregano, sage and cayenne if desired. Add soy milk, oil and scallions and mix well with a wooden spoon. Pour batter into prepared pan. Bake until cornbread is light golden brown, about 20 minutes. Transfer to a wire rack and cool completely in pan before crumbling to use in stuffing. PER 1/2 CUP SERVING: 116 CALORIES; 3 G PROTEIN; 4 G TOTAL FAT; (0G SAT. FAT) 19G CARBOHYDRATE; 0MG CHOLESTEROL; 211MG SODIUM; 2G FIBER - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Amazing Cornbread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cornmeal 1/2 cup whole wheat flour 1 tablespoon baking powder 1 tablespoon sugar -- (to taste), up to 3 1/2 teaspoon salt 1 apple made into applesauce or 1/3 cup -- prepared applesauce 3/4 cup soy milk 2 egg whites equivalent 1 15 oz can creamed corn Preheat the oven to 425 degrees. Pam spray an 8 " X 8 " pan or iron skillet and put into oven to preheat pan. Mix all ingredients, pour batter into heated pan and bake for 20 minutes. Freezes well if it lasts that long. Refrigerate leftovers and serve cold or it also improves when reheated for about 15 minutes at 350. Converted by MC_Buster. KES_02 Oct 99 - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 19, 2000 Report Share Posted March 19, 2000 Although I haven't tried this yet myself, someone once told me that if you combine the Egg Replacer and water and then beat it well with a mixer before adding it to the recipe, that this works better. It's worth a try. Karen David and Amy Austin wrote: > " David and Amy Austin " <faithwlk > > I was wondering if anyone has a good recipe for cornbread without eggs. > I've tried using the egg replacer and it didn't work with the recipe I > tried!! I'm new to this listserv! Thanks for all the other good > recipes. Quote Link to comment Share on other sites More sharing options...
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