This staple of the pioneer times can't be beat for versatility -- you can eat cornbread for breakfast, lunch, or dinner!
Serves: Serves: 6
- 1 cup self-rising flour
- 1 1/3 cups cornmeal
- 2 tablespoons egg substitute
- 1 1/2 tablespoons sugar
- 1 cup skim milk
- 3/4 cup canned corn kernels, drained well
- 1 tablespoon chopped green chilies, drained well
- Preheat oven to 400F.
- Spray 6 large or 12 regular muffin cups with cooking spray.
- Combine self-rising flour and cornmeal in plastic bag; shake until blended.
- Combine egg substitute, sugar and milk in medium bowl; beat until completely blended and sugar is dissolved.
- Gradually add flour mixture to egg mixture; mix until ingredients are blended.
- Fold in corn kernels and green chilies.
- Divide batter among muffin cups; bake 15 to 20 minutes (regular) or 20 to 25 minutes (large) until toothpick inserted in centers comes out clean.
- Muffins can be refrigerated or frozen; thaw and heat in microwave on High 15 to 20 seconds per muffin. A perfect side dish with chili, soup or stew.
- One bushel of corn can sweeten more than 400 cans of soda. One bushel also produces 32 pounds of cornstarch and 1.6 pounds of corn oil.
Excerpted from Cook Once, Eat for a Week by Jyl Steinback. Copyright © 2003 by Family Fit Lifestyle, an Arizona Corporation.To order this book go to Amazon.