Lali's Vegan Cornbread

Adapted Mom's traditional cornbread recipe to be both vegan and a little moister. This is NOT a sweet cornbread (yuck, what are you yankees thinking?). If you don't care about being vegan, just use two eggs instead of the egg replacer and 4 T water in the recipe. The 24 pieces are tall but measure about 2 x 1.75 inches- our family's preferred shape for both feeling like you have a decent hunk of cornbread but also making the cornbread last. Recipe can be halved (the only difficulty may be the half can of creamed corn).

• Ready In: 35 mins
• Serves: 24

Ingredients

• 2  cups cornmeal
• 2⁄3 cup all-purpose flour
• 1  teaspoon salt
• 4  teaspoons baking powder
• 1  tablespoon sugar (Optional, but don't worry, as this isn't enough to make the cornbread really sweet.)
• 1 (14 3/4ounce) can  creamed corn
• 3  teaspoons egg substitute (I used Ener-G brand Egg Replacer)
• 4  tablespoons water (to be mixed with egg substitute)
• 1⁄3 cup water
• 1⁄3 cup  vegetable oil

Directions

1. Combine cornmeal, flour, salt, baking powder, and sugar (optional).
2. Combine egg replacer and 4 tablespoons water in a jar (tupperware, etc.) and shake vigorously until combined (If using eggs, beat eggs), and add to mixture.
3. Add creamed corn and 1/3 cup water, stirring all ingredients until combined.
4. Add oil and mix thoroughly.
5. Pour into a well-greased 7x11 inch (2 quart) baking dish.
6. Bake at 450 F for 20-25 minutes, removing when a toothpick inserted in the center comes out clean. Remember, the longer it cooks, the drier it will be.