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Friday, December 19, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

CRUNCHY CORNBREAD
Breads
Contributed by: Mary N. Hairston
Ingredients:
  • 1 cup corn meal (not self-rising)
  • 1 cup white whole wheat or spelt flour
  • 2 TBS ground flax seed
  • 1/2 tsp. salt
  • 2 1/2 tsp. Rumford baking powder (it’s aluminum free)
  • 1 1/2 cups soy milk or almond milk (unsweetened)
  • 2 TBS olive oil
  • 1 or 2 TBS maple syrup or honey
Gently fold wet ingredients into dry. Pour batter into an 8-inch pan sprayed with cooking spray. Bake at 400 degrees for 30 minutes or until lightly brown and bread pulls away from the sides of the pan.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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