Cornbread Stuffing Base

Name: Cornbread Stuffing Base
Ingredients: 4 tsp. baking powder; 2 tsp. chili powder; 1 1/2 tsp. salt; 1 tsp. dried thyme; 1 tsp. dried oregano; 1 tsp. dried sage; 18 tsp. cayenne (optional); 1 3/4 cups soy milk; 3 Tbs. vegetable oil; 3 scallions (white and light green parts), chopped; 1 1/2 cups yellow cornmeal; 1 1/2 cups whole wheat pastry flour

12 ingredients

7 steps

Ingredients

4 tsp. baking powder
2 tsp. chili powder
1 1/2 tsp. salt
1 tsp. dried thyme
1 tsp. dried oregano
1 tsp. dried sage
18 tsp. cayenne (optional)
1 3/4 cups soy milk
3 Tbs. vegetable oil
3 scallions (white and light green parts), chopped
1 1/2 cups yellow cornmeal
1 1/2 cups whole wheat pastry flour

Directions

1

Preheat oven to 375F.
2

Lightly oil 8 1/2-inch square baking pan.
3

In large bowl, sift together flour, cornmeal, baking powder, chili powder, salt, thyme, oregano, sage and cayenne if desired.
4

Add soy milk, oil and scallions and mix well with a wooden spoon.
5

Pour batter into prepared pan.
6

Bake until cornbread is light golden brown, about 20 minutes.
7

Transfer to a wire rack and cool completely in pan before crumbling to use in stuffing.