Spinach Cornbread
Ingredients:
10 oz. package frozen chopped spinach or
5 oz. fresh baby spinach
¼ cup soy butter
1 cup cornmeal
1 cup flour - sifted
1 tablespoon baking power (aluminum free)
½ tsp. fructose
½ tsp. sea salt
1 tablespoon egg replacer or egg beaters (optional)
1 cup of soy milk or soy buttermilk (add 2-3 tablespoon of lemon juice to the soy milk and stir.)
Preheat Oven 350 degrees:
Directions:
If Using frozen spinach defrost. When spinach is fully thawed; squeeze the spinach to strain all of the excess water from. If fresh...saute in little olive oil until wilted and then pat off any excess oil.
Melt butter. Turn off heat and let cool while preparing the rest of the ingredients.
Place flour, cornmeal baking powder, sugar, and salt into mixing bowl and combine.
Add the melted butter, egg, spinach and soy milk or soy buttermilk and mix.
Butter a baking 9 x 9 baking pan. Place batter in the pan.
Bake 25 – 30 minutes or until toothpick test in center comes out clean.
Nice twist on traditional cornbread.
The original Recipe by Catherine Pappas called for: Eggs, Sugar, Butter, Buttermilk or Milk, salt, and Frozen Spinach
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