Soy Corn Bread – a delicious recipe with meal, eggs, Baking powder, Salt, Soy milk, butter. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
["Take one big bowl, start with 2 cups of soy pulp (okara) and add 1 cup of corn meal. Add the salt, sugar, baking powder and stir it in. Crack the 4 eggs into the dry ingredients stir gently but thoroughly, add the oil and butter and make sure there are no lumps in the batter.", "Pre heat the oven at 375 degrees.
2
Use a Pyrex baking dish, butter the dish thoroughly before pouring the batter into it.
3
Bake for 35 mins and check to see if it is nice and golden brown to look at.
4
Check to see if it is well baked by inserting a knife to make sure it is cooked through and does not stick to the edge of the knife.
5
As the Okara is full of moisture the corn bread will be moist on the inside but you may need to leave it in longer in the oven to make sure it will be able to hold its shape when you cut a slice. I usually leave it to bake for an additional 15 mins to dry it out a little more. This does not dry the corn bread out at all."]
719
kcal
Calories
46
g
Fat
67
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups Soy pulp Okara, 1 cup Corn meal, 4 Whole eggs, 2 tablespoons Baking powder, and more.
Yes, Soy Corn Bread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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