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Recipe : Entry # 8202
Wilma Jackson
(334) 215-2732
Recipe Title
My Good Corn Bread Cake
Recipe Theme
January: Comfort Foods
Central Alabama EC
1 cup unbleached flour
1 ½ cups Martha White Corn Meal Mix (Hot Rize)
1 cup almond milk
½ cup maple syrup
2 tablespoons egg replacers (can also use flax seed)
Vegetable oil
Mix dry ingredients first. Then add almond milk, syrup and egg replacers to get the consistency like pancake batter. Add extra milk, if you have enough, or water until you get the pancake consistency. Put ¼ cup oil into a cornbread pan or a cast iron skillet to coat, and put the pan into a 425-degree oven. Heat until hot. Remove the pan and pour the oil into the batter and mix very well, then pour the batter back into the pan. Cook for approximately 20-25 minutes at 425 degrees.
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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.