I love the taste of home ground cornmeal, which you can get where I live. I take five or six zip lock storage bags. Then I measure out the dry ingredients for one batch of cornbread and put it in a bag. I then store the bags in a container in the pantry. When I make cornbread all I have to do is take one of the bags and add egg and liquid ingredients. This saves clean up since you don't have to measure dry ingredients every time you make cornbread. Much better than store bought cornbread mix.
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Did you know you don't have to use eggs in recipes? Yesterday I made a cornbread that called for one egg. I pulled out one of my vegan cookbooks and looked for a substitution. You can use 1 tsp. baking powder and 1 Tbsp. vinegar to replace 1 egg. I tried it out and it worked great! The cornbread was delicious and you'd never know there was no egg in it! As a bonus, it saved the calories and cholesterol an egg would have provided.
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