Today I was craving some home made biscuits or cornbread. But, not having any shortening and wanting to make something as healthy as possible, I came up with the following recipe for a sweet cornbread using soy yogurt and soy milk.These are sweet and moist! Good served hot, sliced open (as in the photo above) with a little butter inside. Drizzle with some honey if you like!
Soy Cornbread Muffins
1/4 cup melted butter
1/2 soy milk (plain)
1/2 soy yogurt (plain)
1 large egg
1 1/4 cups yellow cornmeal
1 cup whole wheat pastry flour
5 tsp. Somersweet*(to buy, click here www.suzannesomers.com)
1 tbs. Rumford baking powder
1/2 tsp. salt
1/4 cup frozen fresh corn
Preheat the oven to 400 F (200-190 C).
In a large bowl, beat the soy yogurt, soy milk, melted butter and egg with a hand beater or whisk. Stir in the remaining ingredients until all the flour has been moistened. The batter will be lumpy.
Fill Silicone muffin cups (or paper muffin cups lining a muffin tin) about 3/4 full. These are low rising muffins. Bake for about 20 minutes, depending on your oven. Done when a knife or toothpick comes out clean.
If you want to make bread instead of muffins, grease bottom and sides of an 8 inch square pan prior to mixing the ingredients and then pour the batter into the pan and bake as directed above.
These go well with Anasazi beans with bacon (recipe in the posting prior to this)!
*If you can't get Somersweet (I believe they don't ship outside of USA) you can use 1/2 cup of sugar or any dry/non-liquid sweetner which equals the sweetness of a 1/2 cup of sugar.
No comments:
Post a Comment