Experimental cornbread!
I just found out I'm allergic to wheat, milk, and sugar, so I had to come up with a way to alter my go-to cornbread recipe.
I put together 2 cups of masa (Mexican corn meal - other kinds might be sweeter, but it's what I had), 1 tbsp baking powder, 2 eggs, 1 tsp salt, 3 tbsp margarine, and 1 cup soy milk, then baked for 15 minutes at 450.
It turned out ok, but I'm thinking all the substitution I did made it turn skewy, because it's a bit hard and it's not as sweet as I'd like. I guess they're not too bad, though, seeing that my roommates devoured them. However, I'd like to improve it. Any suggestions?
I put together 2 cups of masa (Mexican corn meal - other kinds might be sweeter, but it's what I had), 1 tbsp baking powder, 2 eggs, 1 tsp salt, 3 tbsp margarine, and 1 cup soy milk, then baked for 15 minutes at 450.
It turned out ok, but I'm thinking all the substitution I did made it turn skewy, because it's a bit hard and it's not as sweet as I'd like. I guess they're not too bad, though, seeing that my roommates devoured them. However, I'd like to improve it. Any suggestions?