Guest guest Posted July 5, 2006 Report Share Posted July 5, 2006 This sounds good. Are the Quinoa flakes something you get in the bulk item part of the store? I have not seen these? Also, can you use the mock tomatoes sauce recipe in place of the tomatoes for the salsa? Thanks, Danielle --- jess_ttcs <jess_steinberg wrote: > This recipe has recently become a big hit in my household. Even those > who 'hate' all GF > foods are loving this one. > > Mexican Cornbread > > 11/4 c cornmeal > 1/4 c quinoa flakes > 2 tsp gf baking powder > 1 tbsp flax seeds (or favorite egg replacer) > 1 can creamed corn > 1 cup soymilk > 1/2 c salsa > 1/2 - 1 c grated cheese - cheddar works well, or favorite 'cheese' > 1 tbsp canola oil > > optional: 1/3 cup sliced black olives > for a spicier bread, add jalapeno peppers or tabasco > > mix all ingredients together an pour into a rectangular pan. bake for > approx. 50 min at 350. > > > > > > > > Danielle •••This email address is private. Please DO NOT share. For bulk mailings, please use bcc. Thank you. :-) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 6, 2006 Report Share Posted July 6, 2006 Usually I quinoa flakes are in the bulk section of health food stores, but I have also seen them with cereals and even baking near the brownie mixes. Talk to the people at your health food store. As for the mock tomatos, as I have never tried it, I have no idea. I don't see why you could not use an alternative or even leave it out... , DMHS <dhsellers wrote: > > This sounds good. Are the Quinoa flakes something you get in the bulk > item part of the store? I have not seen these? > > Also, can you use the mock tomatoes sauce recipe in place of the > tomatoes for the salsa? > > Thanks, > Danielle > > > > --- jess_ttcs <jess_steinberg wrote: > > > This recipe has recently become a big hit in my household. Even those > > who 'hate' all GF > > foods are loving this one. > > > > Mexican Cornbread > > > > 11/4 c cornmeal > > 1/4 c quinoa flakes > > 2 tsp gf baking powder > > 1 tbsp flax seeds (or favorite egg replacer) > > 1 can creamed corn > > 1 cup soymilk > > 1/2 c salsa > > 1/2 - 1 c grated cheese - cheddar works well, or favorite 'cheese' > > 1 tbsp canola oil > > > > optional: 1/3 cup sliced black olives > > for a spicier bread, add jalapeno peppers or tabasco > > > > mix all ingredients together an pour into a rectangular pan. bake for > > approx. 50 min at 350. > > > > > > > > > > > > > > > > > > > Danielle > > •••This email address is private. Please DO NOT share. > For bulk mailings, please use bcc. > Thank you. :-) > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 12, 2010 Report Share Posted March 12, 2010 Mexican Cornbread American Heart Association Ingredients Vegetable oil spray 1 cup Cornmeal 1 cup Whole-wheat flour 1/4 cup Sugar 1/2 teaspoon Baking soda 1/2 teaspoon Chili powder 1/2 teaspoon Ground cumin Egg substitute equivalent to 1 egg or 2 egg whites 1 1/2 cups Low-fat buttermilk 11-ounce Can whole-kernal corn with red and green bell peppers, drained 1/3 cup Acceptable vegetable oil 4-ounce Can chopped green chili peppers, drained Preparation Preheat oven to 425. Lightly spray a 9 " square glass baking dish with vegetable oil. Set aside. In a large bowl, stir together cornmeal, flour, sugar, baking soda, chili powder, and cumin. Set aside. In a medium bowl, combine remaining ingredients. Add to cornmeal mixture, stirring until well combined. Pour batter into prepared baking dish. Bake 25 minutes to 30 minutes or until a toothpick inserted near the center comes out clean. Cut into 12 squares. Serve warm. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.