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Ghostly Cornbread

October 19, 2011

As promised, I am posting the ghostly cornbread recipe to go with our quick and easy homemade chili. I like a heavy corn taste in my cornbread, ad although I really liked this recipe, I think it could’ve had a little stronger corn taste. If you like a mild corn taste in your corn muffins, than this is the recipe for you!

Ghostly Cornbread

Adapted from All You

2 cups cornmeal

2 cups unbleached all purpose flour (You can also substitute wheat flour in this recipe).

1 tsp baking soda

1 tsp salt

2 sticks butter or Earth Balance

1 1/3 cup sugar

4 egg whites (can use Ener-G egg replacer)

2 cups low fat buttermilk, soy, or rice milk

Preheat oven to 375 degrees. Lightly grease a large baking sheet. In a microwave safe bowl, melt butter. Add sugar to the butter and stir until well mixed. Add buttermilk and eggs and continue stirring until well combined. Add the dry ingredients, mixing until just a few lumps remain.

Pour into the greased baking sheet and bake at 375 degrees for 20-25 minutes. Allow the cornbread to cool completely. With a ghost shaped cookie cutter, cut shapes out of the bread and serve.

Makes 12-16 ghosts depending on size of cookie cutter. A 3-4″ cookie cutter is recommended.

 


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One Comment leave one →
  1. October 21, 2011 11:01 pm

    It was nice to read your post. Thank you for posting this piece!

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