A great side with soups and stews

Autumn captured!


3/4 Cup Yellow Cornmeal

3/4 Cup Flour

1 Tsp Baking Powder

1/2 Tsp Baking Soda

1/4 Tsp Salt

Egg Replacer (equil. 2 eggs)

1/4 - 1/2 Cup Soy Milk or Water

2 Tbsp Sweetener

2 Tbsp Oil

1/2 Tsp Vinegar

1 Cup Corn Kernels

Preheat oven to 355 F

In a large bowl, stir together corn meal, flour, baking powder, baking soda and salt. Add egg replacer, milk, sweetener, oil, vinegar and corn kernels. Mix together gently until just mixed. Spoon mixture into lightly oiled muffin tins, filling cups to the top. Bake for 15 - 20 mins. Test with a knife to see if done.

Cool for 5 mins on wire rack before servings. 

Makes 6.





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Lisa's Own

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