Ingrients & Directions
1 c Cornmeal
1/4 c All-purpose flour
1/2 ts Baking soda
1/2 ts Salt
1/4 c Liquid egg replacer
3/4 c Soy milk
1/2 c Non-dairy “sour cream”
1 1/2 c Corn kernels
In a large bowl, combine cornmeal, flour, soda & salt. Set aside. In a
small bowl, combine the egg replacer, soy milk & “sour cream”. Pour
into the dry ingredients & stir until just moistened. Fold in the
corn.
Lightly oil a large skillet & heat over medium high heat. Ladle
batter into pan & cook until brown on both sides. Serve immediately.
“Vegetarian
Yields
4 Servings