Cornbread – Running Gal Style

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Nothing I cook is ever actually what the recipe says – Chocolate chip cookies are the code word for something entirely different. But, if kids like it, then we all win in this War Against American Food.

Cornbread – Running Gal Style
Preheat oven to 400
Mix together
1 C cornmeal (I get fresh ground, organic cornmeal which makes all the difference to the taste from
1 C flour (I do a random mixture of these flours to equal 1 C: Quinoa, Rice, Barley) Of course, you could just use Whole wheat pastry flour or white too
4 t baking powder
1/2 t salt
2 T brown sugar (I use agave nectar, raw honey, or Dehydrated Cane juice here)
1/2 c dry milk powder (optional – I didn’t use this)
make a well and add:
2 beaten eggs
1 C milk (I use rice milk)
1/4 C oil
Stir just until smooth. Pour into a greased 9×9″ pan and bake 25 min.


Reduce cornmeal to 3/4 Cup. Add 3T soy flour, 3T wheat germ and 3T bran (I did not do this that night but have done this, not using Soy flour but quinoa

One thought on “Cornbread – Running Gal Style

    Karyn said:
    April 4, 2009 at 7:52 pm

    check my post today! 🙂

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