Pioneer Corn Bread

This hearty side is the perfect fit for your Thanksgiving table.

Serves 8

What You Need:

  • 1 cup yellow cornmeal
  • 1 cup unbleached flour
  • 1/3 cup sugar or alternative sweetener
  • 2 tablespoons nutritional yeast flakes
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups reduced-fat soymilk
  • 2 tablespoons lemon juice
  • 1 tablespoon powdered egg replacer
  • 1/4 cup cold water

What You Do:

  1. Preheat the oven to 350 degrees. Lightly oil two 8-inch round cake pans or cast iron skillets, and place in the oven while it heats up. (If you pour corn bread batter into hot pans, especially heavy skillets, it gets a crispier crust.)
  2. Mix the cornmeal, flour, sugar, nutritional yeast, baking soda, and salt in medium bowl.
  3. In a large measuring cup, mix together the soymilk and lemon juice (it will curdle slightly and look like buttermilk). In a small, deep bowl, beat the egg replacer and water with an electric hand mixer or whisk until like softly mounded egg whites.
  4. Stir the soymilk into the dry ingredients and mix briefly with a fork (a few lumps are fine). Carefully fold in the beaten egg replacer until evenly distributed. Pour the batter into the hot pans and bake for about 30 minutes or until they test done.


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