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Monday, September 1, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

CYBERSONIC - Click for Website
CORN BREAD
Breads
Contributed by:
Ingredients:
  • 1 cup white whole wheat flour
  • 1 cup whole grain cornmeal
  • 2 TBS unrefined cane sugar
  • 1 TBS golden flaxseed meal
  • 2 tsp. aluminum-free baking powder
  • 1/2 tsp. salt
  • 1 1/4 cups soy milk
  • 2 TBS mild olive oil
Preheat oven to 425 degrees. In mixing bowl, combine flour, cornmeal, sugar, flaxseed meal, baking powder and salt. In a blender, emulsify the soy milk and olive oil. Mix dry mixture and soy milk mixture just until moist. Pour into greased 8-inch by 8-inch pan or muffin tin. Bake 20-25 minutes or until edges start to brown.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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