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Categories: Fourth of July, Make ahead, Vegetarian
Type: Desserts and Baked Goods

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

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  1. Preheat oven to 400F.
  2. Spray 6 large or 12 regular muffin cups with cooking spray.
  3. Combine self-rising flour and cornmeal in plastic bag; shake until blended.
  4. Combine egg substitute, sugar and milk in medium bowl; beat until completely blended and sugar is dissolved.
  5. Gradually add flour mixture to egg mixture; mix until ingredients are blended.
  6. Fold in corn kernels and green chilies.
  7. 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.
  8. 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:

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.

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