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Corn Bread
Makes 9 servings
This delicious, crumbly cornbread is made with barley flour, which is sold in natural food stores and some supermarkets.
1 1/2
cups
fortified soy- or rice milk
1 1/2
tablespoons
white or
cider vinegar
1
cup
cornmeal
1
cup
barley flour
2
tablespoons
sugar or other sweetener
1/2
teaspoon
salt
1
teaspoon
baking powder
1/2
teaspoon
baking soda
2
tablespoons
canola oil
1
vegetable oil spray
Preheat oven to 425°F.
Combine non-dairy milk and vinegar and set aside.
Mix cornmeal, flour, sugar or other sweetener, salt, baking powder, and baking soda in a separate large bowl.
Add non-dairy milk mixture and oil. Stir until just blended.
Spread batter evenly in a vegetable oil sprayed 9"×9" baking dish. Bake until top is golden brown, 25 to 30 minutes. Serve hot.
Per serving (1/9 of recipe)
- Calories: 173
- Fat: 4.2 g
- Saturated Fat: 0.4 g
- Calories from Fat: 21.9%
- Cholesterol: 0 mg
- Protein: 4.5 g
- Carbohydrates: 29.9 g
- Sugar: 4.3 g
- Fiber: 2.7 g
- Sodium: 280 mg
- Calcium: 86 mg
- Iron: 1.5 mg
- Vitamin C: 0.1 mg
- Beta Carotene: 15 mcg
- Vitamin E: 1.2 mg
Source: Healthy Eating for Life for Children by Amy Lanou, Ph.D.; recipe by Jennifer Raymond, M.S., R.D.
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