1/2 cup milk
1 tablespoon canola oil
2 eggs
1/2 teaspoon salt
1 1/2 pounds ground beef
1 (10.75 ounce) can condensed cream of mushroom soup
1 teaspoon onion powder (optional)
8 cups whole wheat flour
1 cup margarine
1 teaspoon salt
2 cups baking powder
1/3 cup semisweet chocolate chips
1 cup drained grape seed
Preheat oven to 400 degrees F (200 degrees C). Combine milk and oil in a large spray bottle; press start.
In a separate water bath, partially thicken cream of mushroom soup with onion powder.
Prepare and bake cornbread according to package directions. Using a 2 1/2 or 3 pound loaf pan (or round pan), bake approximately 2 hours. Remove from oven and let cool. To make it a round: Grease a 1 1/2 pan. Spray parchment paper with non-stick cooking spray. Remove the parchment paper from the oven and immediately return the loaf to the rack. Uncover lid, and place the loaf into the pan, flat side down.
Bake for 7 to 9 minutes each, until just slightly under brown crust. Cool for 1 minute before removing from pan. Let cool before slicing. Lightly butter a working, sharp knife.
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