Hallelujah Acres Cornbread
Submitted by: Nancy Louise
All my life, I have loved cornbread! But after adopting The Hallelujah Diet
in 1976, I had to give up Cornbread because it contained eggs, shortening, and
sugar, ingredients I no longer wanted to consume. Not content to have Cornbread
forever banished from my taste buds, about 20 years ago, I started trying to
make a Cornbread that didn't have any bad ingredients in it, and yet still
tasted good. Hallelujah Acres Cornbread is the result of that effort. I
personally like it better than any Cornbread I have ever eaten. If you give it a
try, let me know what you think of it.
In first bowl, combine the following ingredients:
- 1/2 cup Corn Meal
- 1/2 cup Rye Flour
- 1/2 cup unbleached White Flour
- 1 teaspoon Italian Seasoning
- 1 tablespoon Onion Flakes
- 2 teaspoons Rumford (Aluminum-Free) Baking Powder
In a second bowl, combine the following ingredients:
- 1 cup very hot distilled water
- 1 1/2 tablespoons Agave Nectar or other liquid sweetener
- 1 tablespoon, raw, unfiltered Apple Cider Vinegar
- 1/2 teaspoon Celtic Sea Salt
Spray liquid lecithin or olive oil on a small (8") iron skillet. Mix wet
ingredients until sweetener is dissolved. Add dry ingredients. Mix quickly and pour
into skillet. Bake about 20 minutes, in a 350-degree oven, till Cornbread starts
to brown. Remove from oven. Let cool 10-15 minutes.
ENJOY!
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