Milk-Free Corn Bread Recipe
Milk-Free Corn Bread Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
“My children have food allergies and I always take this bread with me when we’re invited to dinner. It goes great with most any meal,” says Angie Philkill of Fort Gratiot, Michigan.
MAKES:
9 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
9 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1 cup rice drink
  • 2 tablespoons canola oil
  • 2 tablespoons unsweetened applesauce

Directions

In a small bowl, combine the first five ingredients. In another bowl, whisk the egg, rice drink, oil and applesauce. Stir into dry ingredients just until moistened. Transfer to a 9-in. square baking pan coated with cooking spray.
Bake at 425° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Serve warm. Yield: 9 servings.
Originally published as Milk-Free Corn Bread in Healthy Cooking June/July 2008, p57

Nutritional Facts

1 piece: 178 calories, 4g fat (0 saturated fat), 24mg cholesterol, 173mg sodium, 31g carbohydrate (7g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1 cup rice drink
  • 2 tablespoons canola oil
  • 2 tablespoons unsweetened applesauce
  1. In a small bowl, combine the first five ingredients. In another bowl, whisk the egg, rice drink, oil and applesauce. Stir into dry ingredients just until moistened. Transfer to a 9-in. square baking pan coated with cooking spray.
  2. Bake at 425° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Serve warm. Yield: 9 servings.
Originally published as Milk-Free Corn Bread in Healthy Cooking June/July 2008, p57

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