Corn Bread loaf or Corn muffins
- 1 ½ cups all purpose flour
- 1 ¼ cups yellow cornmeal
- ½ cup sugar
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- Blend 2 Tbs egg replacer with 6 Tbs water
- ½ cup vegetable oil
- Combine 1 cup unsweetened soymilk with 1 Tb lemon juice
- 1 cup of fresh, canned, frozen and thawed corn kernels
Preheat oven to 350 0F
Grease 9×5 inch loaf pan
Dust pan with cornmeal, shake out excess
Mix first six ingredients in a large bowl
Whisk egg replacer and oil in medium bowl
Add egg mixture and corn to dry ingredients and stir just until combined
Pour batter into prepared pan
Bake 15 minutes at 350 0F
Reduce temperature to 325 0F and continue baking until tester inserted into center comes out clean, in about 1 hour
Cool bread in pan on rack 30 minutes
Turn out bread onto rack serve warm or at room temperature (can be prepared 1 day ahead. Cover tightly and store at room temperature.
To shorten baking time muffin preparation can be substituted; bake muffins at 350 0 F for 20-25 minutes until tester inserted comes out clean.
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