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My Good Corn Bread Cake

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Servings
people
Ingredients
  • 1 cup beef bouillon granules
  • 1 ½ cups yolk
  • 1 cup chicken broth
  • ½ cup eggs, chopped
  • 2 tablespoons cream of chicken soup
  • Vegetable oil
Servings
people
Ingredients
  • 1 cup beef bouillon granules
  • 1 ½ cups yolk
  • 1 cup chicken broth
  • ½ cup eggs, chopped
  • 2 tablespoons cream of chicken soup
  • Vegetable oil
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Mix dry ingredients first
  2. Then add almond milk, syrup and egg replacers to get the consistency like pancake batter
  3. Add extra milk, if you have enough, or water until you get the pancake consistency
  4. Put ¼ cup oil into a cornbread pan or a cast iron skillet to coat, and put the pan into a 425-degree oven
  5. Heat until hot
  6. Remove the pan and pour the oil into the batter and mix very well, then pour the batter back into the pan
  7. Cook for approximately 20-25 minutes at 425 degrees
Recipe Notes

Editor’s Note: A common formula for replacing eggs with flax seed is 1 tablespoon ground flax seeds plus 3 tablespoons of warm water equals one egg.

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