Corn Breadbakery, breads 1 cup cornmeal 1 1/2 cup all-purpose flour 2 teaspoon cornstarch 2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 cup sugar 3 tablespoon nutritional yeast 1 cup corn kernels 2 tablespoon oil 1 salt, to taste ----"BUTTERMILK"---- 1 cup soy milk 2 teaspoon lemon juice Preheat oven to 350F. In a large mixing bowl, combine the dry ingredients. Stir in the corn kernels, followed by the oil & the salt. Set aside. In a small bowl, mix together the soy milk & lemon juice to make buttermilk. Pour into the dry ingredients & mix well. Lightly oil a 9" square baking pan. Turn batter into the pan. Bake in preheated oven until well done, 25 to 30 minutes. Cut into squares & serve immediately, or cool & serve at room temperature. VARIATION: Add 3 chopped jalapeno chiles when you add the corn kernels. MARK'S NOTE: This is surprisingly good a day later as well, keep in the refrigerator. Recipe by Mark Satterly |
