Glazed Semisweet Cornbread
From jo_jo_ba 9 years ago
- 45 minutes to make
- Serves 12
I used corn in every possible application I could think of with this moist, tender snack - pureed corn for some of the (corn) oil, corn cob jelly as part of the sweetener in the batter and melted on top, and of course cornmeal! Read more It's a perfect snack or accompaniment for a spicy chili. See less
Ingredients
- 1 tbsp Homemade Ener G Egg Replacer (or Ener-G) shopping list
- 1 cup unsweetened rice milk shopping list
- ¼ cup corn or canola oil shopping list
- 2 tbsp unsweetened applesauce or pureed corn (I used the corn!) shopping list
- 1 cup whole wheat pastry flour shopping list
- 1 cup cornmeal shopping list
- ½ cup Small Batch Corn Cob Jelly (or corn cob honey) shopping list
- ¾ tsp salt shopping list
- 3 ½ tsp baking powder shopping list
- ¼ cup corn cob jelly, melted shopping list
How to make it
- Preheat oven to 400F and grease a 9" square pan.
- In a large bowl, combine egg replacer powder, milk, oil and applesauce until well combined.
- Add the flour, cornmeal, corn jelly, salt and baking powder and mix to combine well.
- Pour batter into prepared pan.
- Bake 20 to 25 minutes, until a toothpick inserted into the centre comes out clean.
- Cool 5 minutes, then brush liberally with melted jelly. Cool completely in the pan.
People Who Like This Dish 2
- clbacon Birmingham, AL
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