Rita's Southern Cornbread

Rita's Southern Cornbread

This Holiday or any day recipe comes from Rita M., who lives in Maryville, Tennessee. Rita writes: "I am a STAGE IV BREAST CANCER SURVIVOR with distant metastasis to the bones, with a prognosis of 6-months to 2-years to live. Now celebrating over 4 years of excellent health on The Hallelujah Diet.
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Perfect for the holidays or in everyday vegan meals, Rita's Southern Cornbread is a healthy delight! Rita M., who lives in Maryville, Tennessee writes: "I am a STAGE IV BREAST CANCER SURVIVOR with distant metastasis to the bones, with a prognosis of 6-months to 2-years to live. Now celebrating over 4 years of excellent health on Gods diet, The Hallelujah Diet." Whatever the occasion, Rita's Southern Cornbread is the perfect addition to any full course vegan meal. A vegan twist on a comfort favorite, you and the whole family are sure to love it!

Ingredients:

1 1/2 cups Hodgen Mills Stone Ground White Corn Meal

3/4 teaspoon Celtic Sea Salt

1 teaspoon Rumsford Baking Powder

1 Granny Smith Apple pealed and chopped

Enough distilled water to make mixture almost soupy

Directions:

Stir all ingredients together and pour into a lightly greased (olive oil sprayed) 10-inch iron skillet. Bake at 450 for 25 minutes or until golden brown." ENJOY!

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