- Cooking Time: 30 plus
- Servings: 12 squares
- Preparation Time: 50 minutes to table
- 2 cups Albers Yellow Corn Meal
- 2 cups organic unbleached (but white) all purpose flour
- ½ cup Splenda
- 2 Tbs Runford baking powder
- 2 tsp salt
- 2 cups 2% fat cultured buttermilk
- 2/3 cup vegetable (ie soybean) oil
- 3/4 cup water + 2 Tbs of Ener-G Egg Replacer whisked smooth (and strained)
- 1 regular can of cream styled corn
- 1 and a 1/2 cup of First Street “Process Cheese Cubes: Pepper Jack” (cubes about ½ inch square) sold through Smart and Final
- Pre-heat oven to 400 degrees, grease 13x9 inch baking pan.
- Combine cornmeal, flour, Splenda, baking powder and salt in a large mixing bowl. Combine buttermilk, oil and egg replacer in a bowl, mix well. Add milk mixture, can of corn, cheese cubes to flour mixture. Stir just until blended (I use an Asian rice paddle). Dump into baking pan.
- Bake 30 minutes or until wooden pick inserted into center comes out clean. (Splenda doesn’t brown that well).
- Serve warm.
NotesI wanted to make a no-egg corn bread (I'm a lacto-vegetarian) and tried to make it "healthy" with organic flour and Splenda rather than sugar. I also like cheeses in bread and thought this would be a nice kicker to the otherwise bland corn meal. Lastly, I wanted to use a baking stone to even the heat out in my gas oven.
The recipe was not a total success. Because of the overload of the cheese and the can of cream styled corn the center of the 9 x 13 pan was undercooked -- still eatible but not with the nice texture of the edge squares.
I am looking for suggestions: more cooking time at lower temperature? splitting the batch into two smaller tins? or ??