Green Onion Cornbread

 
1 3/4 cups soy milk, rice milk, or other non-dairy milk of choice
3 T. safflower oil
1 1/2 cups cornmeal
1 1/2 cups whole wheat pastry flour
4 t. baking powder
1 T. chili powder
1/2 t. salt
1/2 cup green onion, thinly sliced
1 T. nutritional yeast flakes
 

Lightly oil (or spray with a light mist of oil) a 9-inch square pan and set aside. In a small bowl or measuring cup, stir together the soy milk and oil, and set aside. In a medium bowl, sift together the cornmeal, flour, baking powder, chili powder, and salt. Add the soy milk mixture, along with the remaining ingredients, and stir until just combined. Pour the mixture into the prepared pan. Bake at 375 degrees for 20 minutes or until an inserted toothpick comes out clean.

Yield: One 9-inch

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett