Soya Cornbread

Submitted by: Admin on 01/14/2007

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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

Soya Cornbread

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