Spinach Cornbread

• 10 ounces spinach 1 package frozen chopped, or 5 ounces fresh baby spinach
• 1/4 cup butter soy butter
• 1 cup cornmeal
• 1 cup flour, all-purpose sifted
• 1 tablespoon baking powder (aluminum free)
• 1/2 teaspoon fructose
• 1/2 teaspoon sea salt
• 1 tablespoon eggbeaters or egg replacer, optional
• 1 cup soy milk or soy buttermilk (add 2-3 tablespoon of lemon juice to the soy milk and stir

1. Preheat oven 350F (180C).
2. If using frozen spinach defrost.
3. When spinach is fully thawed; squeeze the spinach to strain all of the excess water from.
4. If fresh...saute in little olive oil until wilted and then pat off any excess oil.
5. Melt butter.
6. Turn off heat and let cool while preparing the rest of the ingredients.
7. Place flour, cornmeal baking powder, sugar, and salt into mixing bowl and combine.
8. Add the melted butter, egg, spinach and soy milk or soy buttermilk and mix.
9. Butter baking pan.
10. Place batter in the pan.
11. Bake 25 30 minutes or until toothpick test in center comes out clean.

baby spinach, butter, cornmeal, flour, baking powder, fructose, salt, eggbeaters, soy milk

Taken from recipeland.com/recipe/v/spinach-cornbread-54392 (may not work)