Vegan Stove-Top Cornbread - cooking recipe

Ingredients

1 1/2 cups yellow cornmeal
1/2 cup whole wheat pastry flour
1 tablespoon baking powder
1 teaspoon sea salt
1 cup unsweetened soymilk
1 tablespoon apple cider vinegar
1 1/2 teaspoons Ener-G Egg Substitute
2 tablespoons warm water
1/3 cup earth balance non-hydrogenated vegan margarine
2 tablespoons honey or 2 tablespoons other liquid sweetener
creamed corn
1 -2 tablespoon non-hydrogenated vegan margarine, to grease pan

Preparation

In a large mixing bowl, combine cornmeal, flour, baking powder, and sea salt; set aside.
Add apple cider vinegar to soy milk to sour the milk; set aside.
In a small cup, mix egg replacer with warm water until smooth.
In another small cup, melt 1/3 cup of Earth Balance margarine.
In a second bowl, mix together soured soy milk, water/egg replacer mixture, melted margarine, and honey until well blended.
Pour liquid mixture into dry mixture, and stir until just combined.
Add creamed corn and mix gently.
Heat 10\" cast-iron skillet over medium heat, and melt a generous ammount of margarine in it to coat bottom and sides. Turn heat down to low.
Pour batter into greased skillet and smooth out top.
Cover and cook for 30-40 minutes. Check after about 30 minutes. When entire top of cornbread is firm (you can also insert a knife in the center to test for doneness), turn off heat, but leave cover on for several minutes for cornbread to finish cooking.
Cut and serve! Great with collard greens!
Note for Vegan omit the honey and use another sweetener.