Basic Whole Grain Cornbread
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.