Double-Corn Cornbread

• 1 cup soymilk
• 2 tsp. apple cider vinegar
• 1 cup cream-style corn
• 1/2 cup shredded soy Cheddar cheese
• 13 cup canola oil
• 4 green onions, finely chopped
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 2 Tbs. maple sugar or light brown sugar
• 1/2 tsp. salt
• 2 tsp. baking powder
• 1/2 tsp. baking soda

1. Preheat oven to 350F.
2. Coat 8x8-inch square baking dish with cooking spray.
3. Combine soymilk and vinegar.
4. Let stand 5 minutes to develop a buttermilk-like consistency.
5. Whisk in corn, soy Cheddar, oil, and onions; set aside.
6. Combine all dry ingredients, and make a well in the middle.
7. Pour wet mixture into well, and stir until mixed.
8. Pour batter into prepared baking dish, and bake 35 to 40 minutes, or until a toothpick inserted in the middle comes out clean.

soymilk, apple cider vinegar, creamstyle corn, cheddar cheese, canola oil, green onions, cornmeal, allpurpose, maple sugar, salt, baking powder, baking soda

Taken from www.vegetariantimes.com/recipe/double-corn-cornbread/ (may not work)