Perfect Cornbread

Cornbread is great to make with chili, soups, or stews, especially if you've been making biscuits too frequently, as I have been doing lately! This cornbread is moist and slightly sweet. I had it with soup, as a snack, and for breakfast, and it's still lovely. It's good with a dollop of margarine, but it really doesn't need it! Aaron and I thought it was perfect, Emma wanted it to be a little sweeter.

Side-view of muffin interior - there's nothing dry about this muffin!

3/4 cup cornmeal
3/4 cup all purpose flour
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt

3 tsp Ener-G egg replacer mixed with 4 TBS water (OR 2 TBS ground flax meal mixed with 6 TBS water) and set aside

2 TBS sugar

2 TBS flavorless oil (I used canola)
1/2 tsp vinegar

1/2 cup plain soy milk (or other non-dairy milk)

1 cup creamed corn

Preheat the oven to 350 and line a muffin tin with 12 liners.
In a large bowl, thoroughly mix the cornmeal, flour, baking soda, baking powder, and salt. Add in all of the rest of the ingredients, and stir until just mixed. Fill the muffin cups to about 3/4 full (depending on size of cups - just use all of your batter among the 12). Bake for 15-20 minutes and serve.

Nutrition (per muffin):

Calories: 94
Fat: 2.8
Carbs: 15.9 g.
Fiber: 2 g.
Sugars: 3.6 g.
Protein: 2 g.
Vitamin C: 1%
Calcium: 2%
Iron: 3%