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Corny Corn Bread

Cooking in cast-iron skillets has been known to add vital iron to meals, which is good for women and those with anemia.

Prep
Cook
Serves 8people
Ingredients
1
cup stone-ground cornmeal
1/2
tsp sea salt
1/2
tsp baking soda
1
cup plain almond milk
1
tbsp fresh lemon juice
1
tbsp pamela's bisquit mix
2
tbsp water or 1 egg
1
cup fresh or frozen and thawed corn kernels
1
tbsp extra-virgin olive oil
Directions
1.
heat oven to 450 degrees
2.
Heat a 12-inch cast-iron skillet over low heat while you mix the batter
3.
In a medium mixing bowl, combine the cornmeal, salt, and baking soda. Stir well to blend.
4.
In a small mixing bowl, combine the milk or water, lemon juice, and soy flour mixture or egg substitute. Stir in the corn kernels.
5.
Pour the milk mixture into the cornmeal and stir until just combined.
6.
Add the olive oil to the skillet and tilt all around to coat the bottom well.
7.
Pour the bread mixture into the skillet and place on the middle rack in the oven.
8.
Bake for 15 minutes, or until a knife poked into the center of the bread comes out clean.

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