sweet cornbread

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 2/3 cup white sugar
• 1 teaspoon salt
• 3 1/2 teaspoons baking powder
• 1 egg
• 1 cup milk
• 1/3 cup vegetable oil

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

*of course made it veg. by using 1 TBSP milled flax for the egg and used soy milk. I actually added 1 TBSP white wine vinegar to the milk to make it "buttermilk". I also used 1/2 c. agave instead of sugar.

I love marie calendar's cornbread mix, but this is a good sub. very yummy and healthy...but not as good...kind of like comparing white bread to wheat bread. white bread is like candy...yumyumyum and bad bad bad for you...wheat bread is hearty and nutritious and that is exactly the difference between marie calendars and this yummy sweet cornbread recipe.

ps. it's very easy.

v. no bake cookies...yummm

2 tablespoons of E.B. or another butter substitute

1/4 cup cocoa

1/2 cup sugar

1/4 cup soy milk

dash salt

1 tsp. pure vanilla

1 heaping tablespoon peanut butter (optional: add more to taste and increase the oatmeal) - I personally used soynut butter - but any nut butter will do.

1 1/2 cups UNCOOKED oatmeal

heat butter until the butter is melted. Add 1/4 cup cocoa and blend until the cocoa is dissolved into the butter.

Add the sugar, milk and salt. Blend well.

bring ingredients to a full boil. You want a full boil, but because it will continue to cook for awhile once it's removed from heat, heating it too long can cause the mixture to scorch.)

Add the vanilla, peanut butter and oatmeal. Stir well. Drop by tablespoon-full on waxed paper and allow to cool.

Makes 12 cookies.