Vegan Mexican Cornbread

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Vegan eating reduces 170 different ailments. Vegan has no animal products in them at all. Notice the protein and calcium in this recipe.

Ingredients:

1/2 cup cornmeal

1/2 cup whole wheat flour

2 tbsp sugar (suganat)

2 tsp baking powder (aluminum free)

1/4 tsp salt

1/2 cup rice milk (almond preferred)

2 tsp egg substitute (powder)

2 tbsp oil (canola or olive)

2 tbsp peppers (jalepeno-add more for more heat)

2 tbsp ripe bell peppers (fire roasted or pimentos)

4 tbsp frozen corn

Directions:

1. Heat oven to 400 degrees. Add all dry ingredients in a mixing bowl including the jalapeno, pimento and frozen corn. Put the oil in a cast iron skillet and place in the oven. Add the soy milk. It will be pretty dry. Add about 1/4 cup water until the mixture is slightly wet (just enough to flow). Take hot skillet out and pour excess oil into bowl and mix. Pour mix in skillet and bake. This cooks fast - about ten minutes. Cornbread is done when it slighly browns on top. Fire roasted ripe bell peppers is normally less costly than pimentos.

By RecipeOfHealth.com