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1
Organic corn meal.
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2
Corn flour.
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3
The grainy texture of English muffins.
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4
It has been used as a flour substitute since dawn of time when food was scarce.
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5
Preheat the oven to 190C.
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6
Combine all the dry ingredients in a bowl and mix well with a spoon.
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7
Add oil and stir lightly.
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8
In a different container, add soy milk, vinegar, and egg and mix together.
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9
(Add corn and/or cheese here if you'd like.)
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10
Add the mixture from Step 3 to Step 2 and fold in lightly with a rubber spatula.
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11
Pour the batter into mold coated with oil.
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12
Tap the mold twice from up top and smooth out the batter.
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13
Bake for about 20 minutes in the preheated oven at 190C.
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14
It's done if a bamboo skewer inserted into the middle comes out clean.
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15
Serve with bacon and/or homemade sausages.
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With plenty of veggies too.
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A harmony of sweetness and saltiness.
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Serve with chili beans while hot.
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Heat in the oven when cold.
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20
A very hearty and satisfying corn bread with its sweetness.
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21
Bake for 20 to 25 minutes at 180C when doing so in muffin cups.
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22
Also yummy to garnish with butter and maple syrup while hot!
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23
978 calories in total.
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24
122 calories per piece.
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25
This can be made without egg too for those with allergies.
