Sweet Cornbread

(adapted from ourbestbites.com, link)

These are yummy... and addicting... and pretty easy. It's a win-win... uh win.

10 min|18 min

Ingredients

• 1 yellow cake mix (Duncan Heins is dairy-free)
• 2 Jiffy cornbread mixes (or double this recipe)
• Oil, milk (soy), and eggs according to package directions

Directions

1. Preheat oven according to directions on cake mix box.
   
2. Combine cake mix and cornbread mixes in a large bowl.
   
3. Add eggs, oil, and soymilk according to package directions (replace all water with soymilk).
   
4. Mix together according to cake mix directions.

Notes

1. This makes a lot of cornbread. Either 36 muffins or one 13X9 and one 8x8 baking dish of cornbread. So invite people over... or eat them all yourself.
2. This goes great with honey-butter. (Butter substitute of course.)
   

German Pancakes

(adapted from allrecipes.com, link

image from here)

This is your basic German pancake recipe. It's a little more cleanup to mix in a blender but it makes for a very smooth, airy texture.

10 min|20 min

Ingredients

• 6 eggs
• 1 cup soy milk
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 2 tablespoons butter substitute melted
  

Directions

1. Preheat oven to 400 degrees F.
2. Place the eggs, milk, flour and salt in a blender; cover and process until smooth.
   
3. Pour the butter into an ungreased 13-in. x 9-in. x 2-in. baking dish; add the batter.
   
4. Bake, uncovered, at 400 degrees F for 20 minutes.
5. Serve with syrup and powdered sugar, fruit, agave nectar... whatever you like.
   

Banana Crumb Muffins

(From allrecipes.com, link)

These muffins are great for those times when you have extra ripe bananas lying around... which I always seem to. They would make a yummy snack or even breakfast.

20 min bake | 15 min prep

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 bananas, mashed
• 3/4 cup white sugar
• 1 egg, lightly beaten
• 1/3 cup butter substitute, melted

for topping:

• 1/3 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1/8 teaspoon ground cinnamon
• 1 tablespoon butter substitute

Directions

1. Preheat oven to 375 degrees F. Lightly grease 10 muffin cups or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter substitute. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter substitute until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Notes

1. This makes a lot of topping so the "sprinkle" topping over muffins part is more like "dump". And you will still have some left over.
   
2. One of the comments on allrecipes.com says that you can double the recipe to make 4 mini loaves baked at 350 degrees F for 30 min.
   

French Toast Casserole

(From food.com, link)

This recipe is the perfect combination of crispy and moist. It takes a little more time than your standard hot cereal or pancake breakfast but it is so worth it.

30 min bake | 15 min prep

Ingredients

• 2 tablespoons dairy-free butter substitute
• 1 cup vanilla-flavored soy milk
• 1/3 cup light corn syrup
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/8 cup dark molasses
• 1 (16 oz.) french bread, cut into 1 inch cubes (dairy-free.. and egg-free if desired)
• 1/2 teaspoon cinnamon again

Directions

1. Pre-heat oven to 400 degrees F.
2. Spray a 9x13" baking dish with dairy-free cooking spray
3. Combine melted butter-substitute, vanilla soy milk, corn syrup, 1/2 tsp cinnamon, salt, and molasses in a large bowl.
4. Fold bread into mixture so that it absorbs liquid evenly. Place in prepared baking dish, and cover with aluminum foil.
5. Bake 15 minutes.
6. Remove foil, and bake 15 minutes more.
7. If desired, sprinkle 1/2 tsp cinnamon over top.
8. Serve and top with syrup, powdered sugar, or fruit.

Notes

1. Getting the liquid to absorb evenly is difficult so you have to quickly fold in the french bread.
2. I like to arrange the bread in the casserole dish with the crust side down. It helps dry out the soggier pieces of bread.