VEGAN CORNBREAD

(Recipe from Bob's Red Mill cornmeal package, veganized by Gene)

1 cup cornmeal
1 cup unbleached white flour
1/2 teaspoon salt
4 teaspoons baking powder
1 Tablespoon sugar
Egg Replacer equivalent to 1 egg
1 cup soymilk
1/4 cup (1/2 stick) margarine, softened but not melty

 

Mix the dry ingredients together in a bowl. Add the Egg Replacer, soymilk, and margarine, and beat until smooth: do not overbeat! Pour batter into a 9-inch round baking pan. Bake at 425º for 20-25 minutes, or until an inserted toothpick comes out clean.

Chipotle Cornbread variation: mince 1 - 2 chipotle peppers packed in adobo sauce, and add at the same time you add the wet ingredients.

8 servings at 4 POINTS per serving; 31 POINTS for the entire loaf

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