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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.