My preschool is thinking of having the kids help prepare cornbread and now is my chance to bring in a safe cornbread recipe. Preferably without the powdered egg replacer and a recipe that would freeze well. In a few weeks, they make food in preparation for the Thanksgiving feast in November.
If you have any tried and true recipes for me, I would be so grateful!
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Although it does call for powdered egg replacer, we LOVE the cornbread recipe in The Whole Foods Allergy Cookbook by Cybele Pascal.
It can be made top 8 free with her recipe.
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Jodi mom to:
D 5/22/01 NKA
Z 3/18/03 Peanut, Milk, Egg, pineapple, etc...
1 Pkg. Jiffy Corn Muffin mix
1/2 tsp xanthan gum
1/2 Tbsp Ener-G egg replacer
2 Tbsp water
1/2 cup (or 1 tub) applesauce
1/3 cup plain soymilk
Preheat oven to 400. Mix Jiffy mix and xanthan gum in a bowl. Mix egg replacer and water in a cup and add to muffin mix. Add applesauce and soymilk. Stir until mixed. Spoon into paper lined muffin cups. Bake for 20 min.
Cathy
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Mom to 7 yr old PA/TNA daughter and 3 1/2 yr old son who is allergic to eggs.
Thanks for the recipes! I also found one that doesn't require egg replacer on the Bob's Red Mill website. The contributor says "you will not miss the eggs in this great recipe." I didn't try it yet, so if anyone tries it, let me know how it turns out! And if anyone has any others, please post them!
1 c. cornmeal, medium grind (or fine for less texture)
1 c. white flour, unbleached
1 c. soymilk (or regular milk)
1/4 c. sugar
1/4 c. oil
1 Tbsp. constarch
1 Tbsp. baking powder
1/2 tsp. sea salt
Preheat oven to 375. Combine dry ingredients. Mix in the wet ingredients and stir until it is just mixed. Put dough into greased 8x8 pan. Bake for 18-20 minutes.
[This message has been edited by dgood (edited October 04, 2006).]
Although it does call for powdered egg replacer, we LOVE the cornbread recipe in The Whole Foods Allergy Cookbook by Cybele Pascal.
It can be made top 8 free with her recipe.
------------------
Jodi mom to:
D 5/22/01 NKA
Z 3/18/03 Peanut, Milk, Egg, pineapple, etc...
1 Pkg. Jiffy Corn Muffin mix
1/2 tsp xanthan gum
1/2 Tbsp Ener-G egg replacer
2 Tbsp water
1/2 cup (or 1 tub) applesauce
1/3 cup plain soymilk
Preheat oven to 400. Mix Jiffy mix and xanthan gum in a bowl. Mix egg replacer and water in a cup and add to muffin mix. Add applesauce and soymilk. Stir until mixed. Spoon into paper lined muffin cups. Bake for 20 min.
Cathy
------------------
Mom to 7 yr old PA/TNA daughter and 3 1/2 yr old son who is allergic to eggs.
Thanks for the recipes! I also found one that doesn't require egg replacer on the Bob's Red Mill website. The contributor says "you will not miss the eggs in this great recipe." I didn't try it yet, so if anyone tries it, let me know how it turns out! And if anyone has any others, please post them!
1 c. cornmeal, medium grind (or fine for less texture)
1 c. white flour, unbleached
1 c. soymilk (or regular milk)
1/4 c. sugar
1/4 c. oil
1 Tbsp. constarch
1 Tbsp. baking powder
1/2 tsp. sea salt
Preheat oven to 375. Combine dry ingredients. Mix in the wet ingredients and stir until it is just mixed. Put dough into greased 8x8 pan. Bake for 18-20 minutes.
[This message has been edited by dgood (edited October 04, 2006).]