Sweet Cornbread
This is the recipe for the sweet cornbread I used to serve the Ranchero Shrimp over. The original author suggests that leftovers can be enjoyed for breakfast with maple syrup. Tempting! It’s a little high on calories, but worth it!
Makes 12 pieces (227 calories/piece)
Ingredients:
1 cup cornmeal
1 cup all purpose flour
2/3 cup sugar
1 tsp salt
2 1/2 tsp baking powder
1/2 tsp baking soda
1/3 cup wesson oil or vegetable oil
1/2 cup plain soymilk
1/2 cup water
1/4 tsp vanilla extract
Directions:
1. Pre-heat oven to 350 degrees F. Grease bottom of baking dish with a little oil. I used an 8 X 8 dish.
2. Mix dry ingredients in a bowl with a fork or a whisk.
3. Stir in wet ingredients but don’t mix too much.
4. Pour into baking dish and bake for about 30 min or until the edges are a little brown and tests done with a toothpick.
5. Take out and let cool for 15 min or so.
Source of recipe: Slightly modified from Vegweb.com
Preparation time: 10 min, Cooking time: 30 min
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