Comforting Cornbread

So - I think that this cornbread is as good as grandma's...if not better. It is so easy that I make it with pretty much everything! With many bean dishes it works as a fantastic substitute for rice, such as black beans or red beans. Trust me - try this!

1 cup organic corn meal
1 cup unbleached flour
1 cup rice or soy milk
1/2 cup sugar or sugar substitute
1/3 cup of vegetable, corn, or canola oil
3 teaspoon Ener-G Egg Replacer
4 tablespoon water
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Directions:Preheat oven to 375 degrees.Mix water and Ener-G Egg Replacer until there are no white lumps or residue. put to side. Mix dry ingredients in a med to lg mixing bowl. (If you use a vegan sugar substitute, note that not all subs are 1:1)

Mix in soymilk, oil, then egg replacer. mix well. Grease baking pan with oil or vegan margarine. I use a medium cast iron skillet for my vegan cornbread and swear that it comes out better.Pour mix in pan and bake for 20-25 min or until you can poke the center with a toothpick and it comes out clean. Slice and enjoy.