Eggless Corn Bread Recipe 385

Steps:

• Preheat oven 400
• mix all ingredients
• pour into greased 9 in baking pan
• bake 20 min

Steps:

• Beat all of the ingredients together thoroughly. Pour mixture into muffin pans. Bake in a moderate oven (350°F to 375°F) for 20 minutes. Remove from oven and allow to cool on a wire cake rack.

Steps:

• Preheat oven to 375 degrees.
• Grease an 8" or 9" square pan.
• Combine the dry ingredients--cornmeal, flour, sugar, baking powder, baking soda, and salt.
• Stir in the wet ingredients--milk, oil, vinegar, and corn syrup.
• Pour batter into pan.
• Bake for 20 minutes or until the sides begin to pull away from the edge of the pan and wooden toothpick inserted in center comes out clean.

Steps:

• Preheat oven to 375.
• Pour the soymilk mixture into the dry ingredients. Mix quickly, and don't overmix.
• Pour into the prepared pan. Bake for 25-30 minutes.
• Done when toothpick is inserted in center comes out clean. Cool, then cut.

Steps:

• Preheat oven to 400°F. Brush 8x8x2-inch glass baking dish with 2 tablespoons butter. Place dish in oven 10 minutes (butter may brown).
• Meanwhile, whisk cornmeal, flour, baking powder, salt, and baking soda in large bowl to blend. Add buttermilk and remaining 6 tablespoons melted butter. Stir batter just until evenly moistened (do not over mix).
• Transfer cornbread batter to hot dish and spread evenly. Bake cornbread until crusty on top and tester inserted into center comes out clean, about 25 minutes. Let cornbread cool at least 10 minutes. Serve warm.