1 cup yellow cornmeal
1 cup of corn flour* or unbleached white flour
1/3 cup of sugar
1 Tbs baking powder
1/2 tsp salt
1 cup FF soy milk
1 cup fresh or thawed frozen corn kernels
1/2 cup applesauce**
1/2 cup crushed pineapple**
Preheat oven to 375 degrees. Mix every thing together. Pour batter into
a lightly greased 8-inch square baking pan or muffin pan. Bake until
crust is golden brown and a toothpick inserted in center comes out clean,
about 30-35 minutes. Cooking time may vary depending on your oven and on
how much applesauce or other fruit you use to make the cornbread moist.
*Look for corn flour in your HFS. I can buy it at my local HFS. If you
cannot find it, white flour tends to work best. I don't particularly like
to use white flour, however, I find that WW flour makes the cornbread too
heavy and I do not like the taste. You can try it.
**I use applesauce and crushed pineapple to add moisture to the cornbread.
You may need to add more. You can determine that as you mix everything
together. Experiment a bit. Also, you can try other fruits like canned
pears or whatever your favorite is.