Cornbread

If you have an egg allergic family member you know how hard it is to replicate baked goods by taking eggs away from the recipe. Over the past year and a half I have been cooking through various egg-free recipes trying to find the best version that most closely replicate the "eggfull" version. I have to admit some are really bad. I am a person who loves sweets, but I have thrown away several cakes because they just weren't worth the calories. However, I have also found some great recipes that have fooled the entire family. I have even gotten brave enough to try my own adaptions. This blog will be a compilation of our family favorites.

Cornbread
SERVES 8

1 1/2 cups soymilk (I have used "regular" milk due to soy allergies)
1 1/2 tablespoons vinegar
1 cup cornmeal
1 cup unbleached all-purpose flour or whole wheat pastry flour (or a mixture of both)
2 tablespoons raw sugar or other artificial sweetener
3/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons oil

Directions
Preheat oven to 425°F.
1) Combine soymilk and vinegar and let stand.
2) Mix dry ingredients in a large bowl.
3) Add the soymilk mixture and the oil, and stir until just blended.
4) Spread the batter into a nonstick or lightly oil-sprayed 9-inch square baking dish, and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

Serve hot.

http://www.recipezaar.com/recipe/print?id=101926