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Total Time
30mins
Prep 10 mins
Cook 20 mins

Ive never been a big cornbread fan but I came across this recipe and love love LOVE it! Sooo good, but without a bunch of junk ingredients.My picky 5 yr. old even likes it! I always have some on hand for those "gotta-have munchies" moments. You can make this in advance and keep at room temperature overnight or in the freezer for up to 1 month.

Ingredients Nutrition

Directions

  1. Preheat oven to 425 degrees.
  2. Oil a 13x9 inches baking pan, set aside.
  3. Combine cornmeal, flour, sugar, baking powder, and salt in a bowl, set aside.
  4. In blender, combine milk, tofu, and 1 tablespoon oil until smooth.
  5. Stir the blended mixture into the cornmeal mixture then pour into the oiled baking pan.
  6. Bake for about 20 min- until golden brown and edges start to pull away from the pan.
  7. Let cool and pig out!