RCI-BR.001.0494.001

Double-corn Bread

Name: Double-corn Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 oz yellow cornmeal ((1 cup)); 1 tsp baking soda; ½ tsp baking powder; ¼ tsp salt; 1½ cups non-fat milk ((add 4 t of lemon juice to milk to make sour milk)); 2 tbsp honey; 1 tsp vanilla extract; 1 unit egg replacer or 2 egg whites; 1 cup canned corn (drained); 2 tsp flour

We've used both corn and cornmeal for a double impact in this bread that goes well with any meal.

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

yellow cornmeal
(1 cup)
6 oz
baking soda
1 tsp
baking powder
½ tsp
salt
¼ tsp
non-fat milk
(add 4 t of lemon juice to milk to make sour milk)
1½ cups
honey
2 tbsp
vanilla extract
1 tsp
egg replacer or 2 egg whites
1 unit
canned corn
drained
1 cup
flour
2 tsp

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Double-corn Bread

Ingredients

Method

What Makes This Variant Distinct