Catxx's Cornbread

• 1 cup polenta (cornmeal)
• 1 12 cups self-rising flour
• 2 teaspoons baking powder
• 12 teaspoon cracked black pepper
• 8 sun-dried tomatoes
• 4 egg whites, beaten lightly
• 12 cup grapeseed oil
• 1 cup soymilk
• 1 (130 g) can creamed corn
• 6 drops Tabasco sauce

1. Preheat oven to 180C.
2. Grease rectangular baking tin with olive oil spray, and line with paper.
3. Sift flour and baking powder into large bowl, then mix in polenta and black pepper.
4. Rinse (if in oil)& roughly chop sundried tomatoes, and stir into dry ingredients.
5. Beat oil into egg whites, then add soy milk and Tabasco.
6. Pour liquid ingredients into dry, add creamed corn and mix well.
7. Pour mixture into prepared tin, smooth top and bake for about 30 minutes or until golden brown on top.

polenta, flour, baking powder, cracked black pepper, tomatoes, egg whites, grapeseed oil, soymilk, corn, tabasco sauce

Taken from www.food.com/recipe/catxxs-cornbread-40003 (may not work)