Cornbread - Allergy safe
From jayzee 16 years ago
- 20 minutes to make
- Serves 68
I found this one on the website www.kidsallergystop.com. It's great for us because it doesn't contain milk or eggs, and it bakes up with a really nice texture. I adjust the amount of sugar down because I prefer my cornbread not as sweet, but I'll put the recipe here as it originally appeared.
Ingredients
- 1 cup flour shopping list
- 3/4 cup cornmeal (not cornbread mix) shopping list
- 1/3 cup sugar shopping list
- 3 teaspoons baking powder shopping list
- 3/4 teaspoon salt shopping list
- 1 cup soy or rice milk shopping list
- 1 teaspoon baking powder, 1 Tablespoon oil, and 1 Tablespoon vinegar, mixed shopping list
- 2 tablespoons melted vegetable shortening or vegetable oil shopping list
How to make it
- Combine dry ingredients in a mixing bowl. Stir in milk substitute, egg substitute mixture, and melted shortening.
- Pour into 8x8 greased pan and bake at 425 degrees for 20 minutes.
- This also works well cooked as muffins (and I made it in the Belgian waffle iron last time we had chili, just for something different to do).
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