Skillet Corn Breadbakery, breads 1 1/2 cup cornmeal 3/4 cup all-purpose flour 1 tablespoon baking powder 1 tablespoon sugar 1/2 teaspoon salt 1/2 cup liquid egg substitute 1/4 cup corn oil 1 cup beer 1 cup corn kernels Preheat oven to 425F & place a 10" cast iron skillet in oven to warm. In a large bowl, combine cornmeal, flour, baking powder, sugar & salt. In a separate bowl, beat egg replacer with 3 tb oil & beer. Add to dry ingredients & stir until just moistened. Remove skillet from oven & coat with remaining oil. Pour in batter & bake until browned, about 25 minutes. "Vegetarian Gourmet" Summer, 1995 |
