MEXICAN CORNBREAD


Ingredients:

  • 1 Cup Corn Meal (non self rising)
  • 1/2 Tsp Baking Soda
  • 1/6 Cup Oil
  • 1/2 Brick Colby Cheeze (from Uncheese Cookbook, with 1 clove garlic added to the ingredients)
  • 1 Cup Soy Milk
  • 1 8 oz Can Cream Corn
  • 2 Eggs of egg replacer
  • 1 Small Can Rotel Tomatoes
  • 1 Can Green Chilis
  • 1 Small Onion
  • 1/2 Tsp Salt

    Directions:
    Shred the cheeze. Drain and chop the chilis and tomatoes. Dice the onion. Mix all the ingredients. Bake at 350 for approximately 1 hr 30 minutes. I like to use cast ironware. This works well if oil is put in the iron ware and heated before baking.

    Suggestion:
    This is really good with black bean soup and fresh salsa.

    Back to Vegan Recipe