Corn Griddle Cakesbakery, breads 1 cup cornmeal 1/4 cup all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 cup liquid egg replacer 3/4 cup soy milk 1/2 cup non-dairy sour cream 1 1/2 cup corn kernels In a large bowl, combine cornmeal, flour, soda & salt. Set aside. In a small bowl, combine the egg replacer, soy milk & "sour cream". Pour into the dry ingredients & stir until just moistened. Fold in the corn. Lightly oil a large skillet & heat over medium high heat. Ladle batter into pan & cook until brown on both sides. Serve immediately. "Vegetarian Gourmet" Summer, 1995 |
