An adaptation from an Aunt Jemima Corn Meal recipe.
- 1 c Aunt Jemima Enriched Yellow Corn Meal
- 1 c all-purpose flour
- 2 to 4 T sugar
- 4 tsp baking powder
- ½ tsp salt
- 1 c milk (non-dairy)
- 1 egg (Egg Replacer)
- ¼ c vegetable oil
Preheat oven to 425Â°F.
In large bowl, combine corn meal, flour, sugar, baking powder and salt.
Add milk, egg (replacer) and oil. Beat until fairly smooth, about 1 minute.
Bake in greased or sprayed 8-inch square baking pan 20 to 23 minutes or until a wooden pick inserted in center comes out clean.
YIELD: ABOUT 9 SERVINGS
Muffins or Corn Sticks - Pour corn bread batter into greased or paper-lined muffin cups or hot well-greased corn stick pans. Bake in preheated 425Â°F oven 15 to 18 minutes. Yield: 12 muffins or about 14 corn sticks.
Mexican Corn Bread - Stir 1 C whole kernel corn, 2 T chopped green chilies and ½ tsp chili powder into batter. Bake in greased or sprayed 8-inch square pan in preheated 425Â°F oven 22 to 25 minutes or until wooden pick inserted in center comes out clean. Remove from oven; top with ½ C (2 oz) shredded cheddar or monterey jack cheese.