Wednesday, October 6, 2010

Wheat Recipes -- Corn Bread

I don't have a picture of this recipe to share (yet!)  So this corn pic will have to do until I make corn bread again.   I tweaked my wheat corn bread recipe from my sister-in-law's No Crumble Corn Bread recipe.  (Mine doesn't crumble either, btw).  I simply changed the white flour to wheat, the butter to oil, cow's milk to soy milk, and the refined sugar to unrefined.  It's pretty heavenly, especially with some chili.  I love it the next morning too, toasted at the top with a little vegan butter.  I mostly eat it plain fresh out of the oven.

Whole Wheat Corn Bread 
1/2 c. oil
3/4 c. unrefined sugar or 1/2 c. honey (you could probably get away with 1/2 c. or even 1/4 c. sugar )
2 eggs
1 c. yellow corn meal
1 1/2 c. whole wheat flour
2 t. baking powder
1/2 t. salt
1 1/2 c. plain soy milk

Mix and bake in greased 8x8 pan for 40 minutes at 375 degrees.

I realized as I typed this that I never make this bread as is.  I always double it.  Here are the doubled proportions if you don't want to have to double them in your head:

Whole Wheat Corn Bread 
1 c. oil
1 1/2 c. unrefined sugar or 3/4 c. honey
4 eggs
2 c. yellow corn meal
3 c. whole wheat flour
4 t. baking powder
1 t. salt
3 c. plain soy milk

Mix and bake in greased oblong pan for 45+ minutes at 375 degrees.

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