Categories
Appetizers
Barbeque
Beef
Beverages
Breads and Rolls
Cakes
Candies
Casseroles
Cheese
Condiments
Cookies
Crock Pot Recipes
Desserts
Diabetic Recipes (moderate carbohydrate)
Eggs
Fruits
Induction
Jams & Jellies
Other Meats
Pasta
Pastry
Pies
Pizza
Pork
Pork Rinds
Poultry
Salads and Dressings
Sauces
Seafood
Snacks
Soups and Stews
Vegetables
 
User Login
Username*
Password*
Not Registered? Click Here to Register

 

Soya Cornbread

Submitted by: Admin on 01/14/2007
14037 views
2.65 avg rating
552 votes
 
 
Print
 
Send to Friend

Rating



Ingredients

Dry Ingredients,

2 cu Soya Powder
3 Tbsp Powdered Psyllium Husk
1/4 cu Corn Meal
3 Tbsp Aluminum-Free Baking Powder
1 tsp Lite-Salt
1/4 cu Xylitol Crystals (substitute other sweetener as desired)
1/2 tsp Xanthan Gum
Wet Ingredients,

1/4 cu Cold-Pressed Extra-Virgin Olive Oil (find a nice, mild one)
1/4 cu Melted Butter
1/2 cu Heavy Cream
2 large eggs, beaten
1 cu + 3 tbsp cold water
1 squirt liquid saccharin if desired

Directions

The secret to this recipe is to make sure the batter has the right consistency, and to put it in the pan immediately after mixing so as to preserve as much of the 'fluff' of the baking powder as possible. You may have to try it a couple times first before you get the water content just right, but when you do, it will rise nicely and stay risen. Fail, and it will be quite flat, although still yummy.



Procedure;



Preheat oven to 400

Additional Information

This cornbread is quite perishable, and should be refrigerated.

Servings

9

Calories

12

Time to prepare

40 min

Difficulty

Easy
 

Comments

 
 
Search