Cornbread Stuffing Base
Ingredients
- 4 tsp. baking powder
- 2 tsp. chili powder
- 1 1/2 tsp. salt
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- 1 tsp. dried sage
- 1/8 tsp. Cayenne (optional)
- 1 3/4 cups soy milk
- 3 Tbs. vegetable oil
- 3 scallions (white and light green parts), chopped
- 1 1/2 cups yellow cornmeal
- 1 1/2 cups whole Wheat pastry flour
Preheat oven to 375 °F. Lightly oil 8 1/2-inch square baking pan.
In large bowl, sift together flour, cornmeal, baking powder, chili powder, salt, thyme, oregano, sage and Cayenne if desired.
Add soy milk, oil and scallions and mix well with a wooden spoon. Pour batter into prepared pan.
Bake until Cornbread is light golden brown, about 20 minutes. Transfer to a wire rack and cool completely in pan before crumbling to use in stuffing.
In large bowl, sift together flour, cornmeal, baking powder, chili powder, salt, thyme, oregano, sage and Cayenne if desired.
Add soy milk, oil and scallions and mix well with a wooden spoon. Pour batter into prepared pan.
Bake until Cornbread is light golden brown, about 20 minutes. Transfer to a wire rack and cool completely in pan before crumbling to use in stuffing.
This article uses material from the "Cornbread Stuffing Base" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
