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Pseudo-Ethnic Corn Bread Recipe

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This recipe for Pseudo-Ethnic Corn Bread, by , is from The Ghetto Vegan Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ethan Swift
Added: Saturday, June 3, 2006


2 Cups of Cornmeal
1 Cup of Flou
2 Tsp of Baking Powder
1/3 Cup of Canola Oil
3 Tbsp of Syrup
2 Cups of Soy Milk
2 Tsp of Apple Cider Vinegar
1/2 Tsp of Salt
16 Ounce Can of Creamed Corn
3 Cloves of Chopped Garlic
1 Tbsp of Cumin
1/2 Medium Yellow Pepper Chopped
1/2 Onion Chopped
1/2 Zucchini Chopped

First preheat oven to 350 degrees. Then mix, in a bowl, the Oil, Syrup, Milk, Apple Cider Vinegar. Stir and get out another bowl. In this bowl, mix Cornmeal, Flour, Baking Powder, Salt, Corn, Garlic, and Cumin. Add the vegetables after chopping them in small x squares. Bake at 350 degrees for 35 to 40 mins.




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