1 tsp. olive oil
1 cups onions, chopped
2 cups mock beef crumbles
1 8 oz. can tomatoes, diced
1 8 oz. can whole kernel corn
1/2 cup black olives, sliced
1 8 oz. can of tomato sauce
1 tbsp. of chilli powder
1/2 cup soy parmesan alternative
1 cup shole wheat pastry flour
1 cup yellow cornmeal
1 tbsp. baking powder, aluminum free
3 tbsp. fructose
1 1/4 cups of almond milk
STEP 1: Preheat oven to 400 degrees. In a large skillet, saute' onions in olive oil. Add mock beef curmbles and saute'. Add remaining filling ingredients and cook until flavors are
blended. Set aside.
STEP 2: In a bowl add yellow cornmeal, whole wheat pastry flour, baking powder, salt and fructose, mix well.
STEP 3: Combine almond milk and canola oil. Pour liquid mixture into dry ingredients and stir just enough to moisten dry mix. Do not beat.
STEP 4: Spray an 8 x 8 inch square baking pan and pour in half of the corn bread batter, then spoon filling into the center. Spoon the rest of the corn bread mixture on top.
Bake for 25 minutes or until golden.
Curtis & Paula Eakins
This recipe was featured on "The Importance of Health" show 10530 on 3ABN