I try to bake or cook something every weekend so as to have something nutritious during the week when I wont have time to cook.
This week I am baking...
This simple corn bread recipe can be used as the basis for any corn bread stuffing recipe. ( Put in for less time if in cupcake pan)
1 1/2 cups yellow cornmeal
1 1/2 cups flour
6 tablespoons granulated sugar (try less sugar)
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups plain soy milk
2 large eggs
1/2 cup corn oil
Ingredient option: substitute rice milk for the soy milk.
Preheat oven to 400 F.
Oil an 8 x 11 x 2-inch baking dish. Set aside. Combine the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Mix together with a whisk, until blended. Whisk together the soy milk, eggs and oil in a small bowl. Pour the egg mixture into the cornmeal mixture, and stir with a large spoon until just combined. Pour the batter into the prepared baking dish. Bake until the top is golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes.
Per Serving (168g-wt.): 470 calories (210 from fat), 23g total fat, 3g saturated fat, 10g protein, 61g total carbohydrate (5g dietary fiber, 15g sugar), 125mg cholesterol, 1260mg sodium