Whole Grain Cornbread

Yield: 9 servings Prep Time: 15 minutes Bake Time: 20-30 minutes

Ingredients: Non-stick pan spray 1 cup cornmeal, whole grain 1 cup whole wheat pastry flour ½ Tablespoon baking powder ½ Tablespoon egg replacer ¾ teaspoon salt

2 Tablespoons applesauce or oil

2 Tablespoons honey, optional

1 1/2 cups water or non-dairy milk

Directions:

Preheat oven at 375°F.

Spray small casserole dish or muffin tins with non-stick spray.

In a medium mixing bowl combine all dry ingredients.

Make a well in the dry ingredients.

Add remaining ingredients to the well of dry ingredients.

Mix until all dry ingredients are moist.

Pour batter into greased 9X9-inch casserole dish or muffin tins and place in preheated oven. Bake corn muffins for 20 minutes and cornbread for 35 minutes or until a toothpick comes out clean.

Nutritional Facts per 2x2-inch piece: Calories 120 Fat 3 g Sodium 180 mg Carbohydrates 20 g Fiber 2 g Protein 3 g Calcium 15 mg Iron 1 mg Potassium 120 mg Phosphorus 70 mg

Grocery List: _____ non-stick pan spray _____ cornmeal, whole grain, organic _____ whole wheat pastry flour, organic _____ baking powder _____ Ener-G egg replacer _____ Celtic salt _____ applesauce or oil _____ honey _____ non-dairy milk, unflavored

This recipe is from "The 'Meat and Potatoes' of Plant-Based Cuisine cookbook." This cookbook is in the process of being published but you can get a PDF copy for $25 Here.

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