My New Favorite Cornbread

Pan of Cornbread

In all my years of cooking, I have always thought that cornbread needed to be made with eggs and milk as part of the ingredients. The eggs were needed to hold the cornbread together so it wouldn’t fall apart and the milk was the liquid used to mix it all together. I recently discovered a cornbread recipe that doesn’t require either of these ingredients. It is made using yeast not baking powder and water is the liquid. The recipe is found on page 138 of the Ten Talents Cookbook. The recipe says you can use honey or sorghum for the sweetener. I used sorghum to make this delicious pan of cornbread.

What is Ten Talents Cookbook?

The Ten Talents Cookbook is my favorite cookbook. It contains vegetarian and vegan recipes along with other information and illustrations for healthy eating. It was originally published in 1968. Rosalie Hurd has a degree in Home Economics with a minor in Education and Business. She has been promoting healthful cooking and nutrition for over forty years. She is the author of the updated version of Ten Talents in 2009. It won the 2009 Silver Medal Award in the Living Now Book of the Year Awards Contest – Cooking/Natural category is back.

There are over 1,000 heart healthy recipes that are low sodium, low fat, sugar-free, and full of fiber.


Disclaimer: I am not affiliated with nor do I profit from any sales of this cookbook.

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