Jennifer wants a wheat free vegan cornbread, it's easy--
2 cups corn meal (or substitute 1/4 cup soy flour for 1/4 cup corn meal)
1 - 16 ounce can creamstyle corn
1 tablespoon baking powder
EnerG Egg Replacer to equal 1 egg (if you cant find it, use an additional 1
teaspoon baking powder)
3/4 cup soy or rice milk
pour into muffin tins, let stand for 20 minutes, Spray the tin with non
bake in preheated 350 degree oven (farenheit) for about 20 minutes.
For Mexican style corn muffins, add 2 or 3 tablespoons diced onion, 1/4 cup
diced red or green bell pepper, some diced jalapenos, I use the pickled
slices in a jar.
For sweeter muffins, add 1/4 cup sugar or sucanet or maple syrup (adjust
liquid) and some fruit, blueberries are wonderful.