Friday, October 14, 2011

Cornbread Revisited

Here's a new cornbread I made tonight...and the whole family loved it! It's the closes I've ever gotten to making that famous cornbread from my beloved, but not forgotten, Cajun Connection. Does anyone else miss that place?  Here we simple and SO good.

1 cup sorghum or maple syrup (since I have no clue what sorghum syrup is, I used maple)
1 1/4 cup soy milk (or rice milk)
1/4 cup safflower oil
1 1/2 cup cornmeal
1/2 cup whole wheat flour (or all-purpose)
1 tsp baking soda
1/2 tsp sea salt

Preheat over to 400 degrees and grease a 9x9 pan (I used a 8x8). Combine syrup, soy milk, and oil in bowl and mix. Add in remaining dry ingredients and mix until well combined.

Pour batter into greased pan and bake for 25-30 minutes or until toothpick comes out clean.

Recipe from: The Kind Diet

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