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 http://www.azurestandard.com)
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.

OPTION::

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

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One thought on “Cornbread – Running Gal Style

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

    check my post today! 🙂

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