1 C cornmeal
1 C all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. saltWet Ingredients:
1-1/2 tsp. Ener-G Egg Replacer + 2Tbs. warm water
1-1/2 Tbs vegetable oil + 1-1/2 Tbs water + 1 tsp. baking powder mixed together
1 Tbs lemon juice + enough plain soy creamer OR soy milk to equal 1 cup
1/4 C honey
1/4 C melted dairy free margarine plus additional to grease panCombine lemon juice and soy creamer (or soy milk if unavailable) and set aside. Preheat oven to 350F. Grease 9" by 9" pan or standard muffin tin.Combine dry ingredients in a medium bowl.Mix Ener-G Egg Replacer and warm water OR vegetable oil, water, and baking powder mixture. Add lemon juice and soy creamer mixture, honey, and melted margarine.
Add wet ingredients to dry and stir until just combined. Gently pour into pan or muffin tin.Bake 20 minutes for corn bread, 15 minutes for corn muffins.Serve cornbread warm or allow to cool. The Kid likes his with honey. It's even better the second day, if any survives that long!