Recipe By: The (Almost) No Fat Holiday Cookbook, by Bryanna Grogan, page 107
Serving Size: 8
1 cup yellow cornmeal
1 cup unbleached flour
1/3 cup sugar — or alternate sweetener
2 tablespoons nutritional yeast flakes
1 teaspoon baking soda
1/2 teaspoon salt
2 cups reduced-fat soymilk
2 tablespoons lemon juice
1 tablespoon powdered egg replacer — BEATEN WITH
1/4 cup cold water
This is a slightly modernized version of an old Kentucky recipe for plain corn bread. Eat it as a hot bread, or leave it for a few days and use it for making stuffing.
Preheat the oven to 350F. Lightly oil two 8″ round cake pans or cast iron skillets, and place In the oven while it heats up. (If you pour corn bread batter into hot pans, especially heavy skillets, it gets a crispier crust).
Mix the cornmeal, flour, sugar, nutritional yeast, baking soda, and salt in a medium bowl. In a large measuring cup, mix together the soymilk and lemon juice – it will curdle slightly and look like buttermilk. In a small, deep bowl, beat the egg replacer and water with an electric hand mixer, or whisk until like softly mounded beaten egg whites.
Stir the soymilk into the dry ingredients, and mix briefly with a fork – a few lumps are fine. Carefully fold in the beaten egg replacer until evenly distributed.
Pour the batter into the hot pans, and bake for about 30 minutes, or until they test done in the center.
Makes two 8″ round corn breads (8 servings)
Per serving: Calories: 170, Protein: 5 gm, Fat: 1 gm., Carbohydrates: 36 gm.