Welcome Back, Egg!

We saw Lydia's allergist this week. Her allergies remain the same, but he did tell me I could give her a few bites of something that contained baked egg. Oh, how I have missed baking with egg! It makes all the difference.

I was a bit apprehensive, but I thought cornbread would be the perfect place to start. I still need to keep everything casein-free since she is allergic to milk protein as well. I used coconut oil and hemp milk as replacements to butter and milk, respectively.

It tasted like the cornbread I remember from 2 years ago. She loved it and no hives! I am super excited!!!!

Here is the recipe I adapted from my Betty Crocker cookbook:

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Casein Free Corn Bread

1 cup hemp milk
1/4 cup coconut oil, melted
1 lg egg
1 1/4 cups yellow cornmeal
1 cup all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 tsp salt

1. Heat oven to 350. (original recipe calls for 400.) Grease bottom and sides of round pan, 9 x 1 1/2 inches, or square pan, 8 x 8 x 2 inches, with shortening.

2. Beat hemp milk, coconut oil, and egg in large bowl. Stir in remaining ingredients all at once just until the flour is moistened (butter will be lumpy). Pour batter into pan.

3. Bake at 20-25 minutes or until golden brown and toothpick inserted in center comes out clean.

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