Update on the Cornbread!

Veggie Tofu has posted an alternative to the Jiffy cornbread mix so we can have truly yummy truly vegetarian cornbread. WOOT!

From her blog:

Cornbread Mix

4 cup all purpose Flour
4 cup yellow Cornmeal
2 cup instant nonfat Milk Powder or dry Buttermilk Powder
2/3 cup granulated Sugar
4 tablespoons Baking Powder
1 tablespoon Salt
1 tablespoon Baking Soda

In a large bowl, combine all ingredients. Stir with a wire whisk until evenly distributed. Pour into a 10-cup container with a tight fitting lid. Seal container. Label with date and contents. Store in a cool, dry place. Use within 10 to 12 weeks. Makes about 10 cups Cornbread Mix.

Cornbread

1 Egg, beaten
1/2 cup Water
2 tablespoons Canola Oil
1-1/4 cups Cornbread Mix

Preheat oven to 425F (220 C). Grease a 5" x 3" loaf pan. In a bowl beat together egg, water, and oil. Stir in Cornbread Mix until moistened. Batter will be lumpy. Pour into prepared pan. Bake 20 to 25 minutes. makes 1 loaf.

Variations:

Adding grated cheddar cheese on top before baking is wonderful

1/2 cup of frozen corn to the batter

Thanks! Next time I make chili I'll bring out this recipe. ;)