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Corn Bread
  • 1 c. corn meal
  • 1 c. whole wheat pastry flour or (1/2 c. white flour and 1/2 c. whole wheat pastry flour)
  • 2 1/4 tsp. aluminum-free baking powder
  • 1 tsp. salt
  • 1/4 c. raw cashews or (1/4 c. tahini)
  • 1 tbsp. Ener-G Egg Replacer powder
  • 1/4 c. water
  • 1 1/4 c. soy or nut milk
  • 2 tsp. Agave

Some of you just can’t live without your corn bread. This recipe is just a healthy adaptation of a traditional recipe and it’s gotten rave notices from even the most particular corn bread enthusiasts.

  1. Combine the corn meal, flour, baking powder, and salt in a large mixing bowl.
  2. In a blender, whirl the remaining five ingredients until smooth then stir into dry ingredients until blended.
  3. Pour into a sprayed (vegetable release spray) 8 or 9 inch square baking dish and bake 25 minutes at 400° F.

Optional: Fold ¾ cup blueberries into the batter before baking. Blueberry corn bread is a delicious compliment to a fresh fruit salad.

NOTE: Ener-G Egg Replacer is available at most health food or natural food markets. Some super markets are now stocking it in their health foods area. It’s an excellent replacement to eggs in baking cookies, quick breads, cakes, etc. It can also be found in the Weimar Market, just click the link under ingredients.