Thursday, November 27, 2008


1/2 of 24 oz bag of Red Mills Whole grain corn flour
1/4 cup sugar
1/2 tsp sea salt
1/2 tsp baking soda
2 eggs
6 tbsp olive oil
1 1/3 cup of half and half mixture of plain almond milk and chicken broth

Pre-heat oven to 350 F. Spray a Pyrex 9 inch baking dish with olive oil cooking spray.

In mixing bowl, mix corn flour, sugar, salt and baking soda.
In separate bowl, wisk eggs and olive oil.
Add egg mixture to dry corn flour mixture.
Add half-and-half mixture of almond oil and chicken broth to corn flour/egg mixture.

Mix thoroughly. Pour into Pyrex dish. Bake for 30 minutes until golden brown.
Let cool. Cornbread can be served as is (yummie with raspberry jelly), or use for cornbread stuffing.

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