Soy Corn Bread

By • January 21, 2012 1 Comments

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Author Notes: My husband and I are making soy milk at home and we have all this okara left over from the soy milk process. I had to come up with a good way to use the pulp (okara) and came up with a corn bread recipe using the soy pulp in place of the flour.Gita


Serves 12

  • 2 cups Soy pulp Okara
  • 1 cup Corn meal
  • 4 Whole eggs
  • 2 tablespoons Baking powder
  • 1 teaspoon Salt
  • 1/3 cup Soy milk
  • 3/4 packet Smart balance butter
  • 1/3 cup Vegetable oil
  • 1 cup Sugar
  1. Take one big bowl, start with 2 cups of soy pulp (okara) and add 1 cup of corn meal. Add the salt, sugar, baking powder and stir it in. Crack the 4 eggs into the dry ingredients stir gently but thoroughly, add the oil and butter and make sure there are no lumps in the batter.
  2. Pre heat the oven at 375 degrees. Use a Pyrex baking dish, butter the dish thoroughly before pouring the batter into it. Bake for 35 mins and check to see if it is nice and golden brown to look at. Check to see if it is well baked by inserting a knife to make sure it is cooked through and does not stick to the edge of the knife. As the Okara is full of moisture the corn bread will be moist on the inside but you may need to leave it in longer in the oven to make sure it will be able to hold its shape when you cut a slice. I usually leave it to bake for an additional 15 mins to dry it out a little more. This does not dry the corn bread out at all.

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