Name: Wheat Free Vegan Cornbread
Ingredients: 2 c Corn meal; (or substitute 1/4 cup soy flour for 1/4 cup corn meal); 1 cn (16 ounce) cream style corn; 1 tb Baking powder; EnerG Egg Replacer to equal 1 egg; (if you cant find it, use an additional 1 teaspoon baking powder); 3/4 c Soy or rice milk

So why don’t we obey as professing Christians? It really comes down to a lack of faith. For some reason, we believe we’ll be happier if we pursue a life contrary to Scripture. But in doing so, we not only bring needless pain into our own lives, but we also commit treason against the one we call our Lord and give Him a vote of no confidence. We are all guilty to some degree, but the mark of a true believer is a desire and ability to obey.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Vegan		1	servings

INGREDIENTS

2	c	Corn meal; (or substitute 1/4 cup soy flour for 1/4 cup corn meal)
1	cn	(16 ounce) cream style corn
1	tb	Baking powder
		EnerG Egg Replacer to equal 1 egg; (if you cant find it, use an additional 1 teaspoon baking powder)
3/4	c	Soy or rice milk

INSTRUCTIONS

pour into muffin tins, let stand for 20 minutes, Spray the tin with non
stick spray, bake in preheated 350 degree oven (farenheit) for about 20
minutes.
For Mexican style corn muffins, add 2 or 3 tablespoons diced onion, 1/4 cup
diced red or green bell pepper, some diced jalapenos, I use the pickled
slices in a jar.
For sweeter muffins, add 1/4 cup sugar or sucanet or maple syrup (adjust
liquid) and some fruit, blueberries are wonderful.
Posted to fatfree digest by "Jan Gordon" <jan@gordon.com> on Jun 25, 1999,
converted by MM_Buster v2.0l.

A Message from our Provider:

“Forgive your enemies – it messes with their heads!”