Sweet Cornbread

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Categories: Breads

Submitted by Charlene

1 cup cornmeal
1 cup unbleached white flour or whole wheat pastry flour
1 cup soy or rice milk (or can use water)
1/2 cup natural sugar (such as Sucanat)
1/3 c. olive oil
3 tsp. Ener-G egg replacer
4 Tbsp. water
1 Tbsp. non-aluminum baking powder
1/2 tsp. salt

Preheat oven to 375 degrees. Mix water and egg replacer until there are no white lumps or residue. Put to the side. Mix dry ingredients in a medium to large mixing bowl. If you use a sugar substitute, note that not all substitutes are 1:1. Mix in soy milk, oil and egg replacer. Mix well. Prepare a baking dish (muffin pan or 9X3 baking pan) and bake for 20 to 25 minutes or until you can poke the center with a toothpick and it comes out clean. Slice and enjoy. Serves 8 to 10

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