Corn Bread with Real Corn

This corn bread recipe includes canned corn.

• 1/2 cup oil
• 1/2 cup honey
• 2 cup milk substitute (I usually use almond milk. If using a thicker milk, adjust amounts a bit to compensate)
• 2 "eggs" worth of Egg Replacer
• 1 cup canned corn
• 2 cups cornmeal
• 1 cup tapioca flour
• 1 cup cornstarch
• 2 tsp baking powder
• 1 tsp xanthan gum
• 1 tsp salt

1. Heat oven to 350.
2. Grease a 9" x 13" pan.
3. Sift the dry ingredients i.e. cornmeal through salt.
4. Mix the wet ingredients i.e. oil through egg replacer.
5. Mix together and stir in corn.
6. Bake about 30 minutes taking care not to brown it too much.

Contributed by Sharon Ross

Corn Bread-I/Corn Bread-II/Corn Bread-III