Eggless corn bread in ramekins
This is a soft, moist and very quick bread which contains fresh corn kernels and flaxseed meal. So, you will definitely not miss eggs here…..
Yield :- 4 mini bread
Ingredients :-
- 1/2 cup of yellow cornmeal
- 1/4 cup of whole wheat flour
- 1/4 cup of all purpose flour
- 3/4 cup of corn kernels
- 1 Tbsp of brown sugar
- 1 Tbsp of flaxseed meal (optional)
- 1/2 tsp of baking powder
- 1/4 tsp of baking soda
- 1/2 tsp of salt
- 3/4 cup of 2% reduced milk
- 1 Tbsp of vinegar
- 1 Tbsp of oil
Method :-
1. Preheat oven to 375F. Grease 4 ramekins or 8 inch square baking pan.
2. Mix milk and vinegar together and keep aside for 5-10 minutes. 3. Sift and mix cornmeal, whole wheat flour, all purpose flour, flaxseed, salt, baking powder and soda in a bowl.
4. Whisk oil in milk mixture and pour the wet ingredients into the dry one and mix until just blended. Add corn to the batter.
5. Arrange ramekins in a baking tray and pour batter into the ramekins and bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Serve hot with Mexican chili or any stews or soup.
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