½ Cup Whole Wheat Pastry Flour
½ Cup All-Purpose flour
1 Cup yellow, white or blue cornmeal
2-4
Tbsp sugar
1 Tbsp baking powder
½ tsp salt
2 “egg replacer” eggs
1 Cup
soymilk
¼ Cup oil
In a mixing bowl, stir together flour, cornmeal, sugar, baking powder,
and salt. In another bowl beat together eggs, milk, and oil. Add to flour mixture and stir just till batter is smooth (do
not overbeat).
Pour into a greased 9x9x2-inch baking pan. Bake in a 425˚oven for 20 to 25 minutes
or till golden brown. Makes 8 or 9 servings.
Note: A double batch will make a 9x13 size cornbread.
