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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.

 

 

 

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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

 

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* 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

 

 

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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.

 

 

 

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