Sugarless (white refined sugar free) Cornbread

I was going to make the honey banana bread but then realized we had not bananas so I went to another recipe of Kathy's. I haven't tried it but it looked delicious when I took it out of the oven. We'll see how people like it tomorrow at the gathering I made it for.


Kathy’s Wheatless, White Sugarless, Cornbread Recipe

Dry Ingredients:
1/4 cup yellow cornmeal
1/2 cup rye flour
1/2 cup soy flour
1/4 cup maple sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Wet Ingredients:
1/2 cup soy milk
1 egg, unbeaten
2 Tbsp corn oil
1 cup plain yogurt

Non-stick Cooking Spray

Combine dry ingredients in a mixing bowl. Whisk briskly to mix thoroughly.
Combine soy milk, egg, and corn oil in a small mixing bowl. Mix together thoroughly with a fork.
Add yogurt and soy milk mixture to dry ingredients. Whisk briskly to mix
Pour into 8 or 9 inch greased baking dish. Level top with spatula. Or drop into a muffin tin.
Bake at 375 degrees for 20-30 min, until top is nicely browned and toothpick inserted in the center comes out clean. Bake 15 -20 min for muffins or until toothpick inserted in the center comes clean.
Serves 10-12 people

For Honey Cornbread Recipe:
Use 1/3 cup honey and reduce yogurt to 3/4 cups