m. c. de marco: To invent new life and new civilizations...
The New Kitchen Cookbook
I got this recipe from The Joy of Kosher site. I’m guessing I substituted oil for the margarine when I made it, but I may have used Crisco. I never have margarine around.
- 1 c. cornmeal
- 1 c. whole wheat flour
- 1 T. Baking Powder
- ½ tsp Salt
- ¼–1/3 c. sugar
- 1 egg
- 1 c. soymilk
- ¼ c. margarine
Preheat oven to 425°. Mix dry ingredients. Add in remaining ingredients. Don’t overmix. Pour into a greased 8 inch square pan. Bake 20-25 minutes.
For a dairy cornbread or corn muffins, I use the recipe off the back of Indian Head cornmeal: replace whole wheat flour (above) with white flour, use ¼ c. sugar, 1 tsp. salt, 1 c. lactose-free milk, and ¼ c. oil.
For a dozen muffins, grease and fill muffin tin 2/3 full per muffin. Bake 15 minutes at 425° (400° with convection).