Title: Double Corn Bread (Ovo Lacto)
Categories: Bread Lowfat Vegan
Yield: 8 Servings

6	oz	Yellow corn meal; (1 cup)
1	ts	Baking soda
1/2	ts	Baking powder
1/4	ts	Salt
1 1/2	c	Nonfat milk; *
2	tb	Honey
1	ts	Vanilla extract
1		Egg [Replacer or 2 whites?]
1	c	Canned corn; drained
2	ts	Flour

We've used both corn and corn meal for a double impact in this bread that goes well with any meal. * add 4 t of lemon juice to milk to make sour milk. Preheat oven to 425 degrees. In a large bowl combine corn meal, baking soda, baking powder and salt. In a blender container combine, milk, honey, vanilla and egg. Blend until smooth. Spray an 8"pan with nonstick cooking spray and place pan in oven to preheat for 3 min. Stir liquid mixture into dry ingredients. Toss corn with flour and stir into batter. Place batter in preheated pan and bake 20-22 minutes until firm and lightly browned. Nutrition (per serving): 136 calories Total Fat 1 g (8% of calories) Source: More Lean & Luscious by Bobbie Hinman & Millie Snyder, Page(s): 335 :

D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á

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