1 c Cornmeal
1 1/2 c All-purpose flour
2 ts Cornstarch
2 ts Baking powder
1/2 ts Baking soda
1/4 c Sugar
3 tb Nutritional yeast
1 c Corn kernels
2 tb Oil
Salt, to taste
-“BUTTERMILK”-
1 c Soy milk
2 ts Lemon juice
Preheat oven to 350F.
In a large mixing bowl, combine the dry ingredients. Stir in the corn
kernels, followed by the oil & the salt. Set aside. In a small
bowl, mix together the soy milk & lemon juice to make buttermilk.
Pour into the dry ingredients & mix well. Lightly oil a 9″ square
baking pan. Turn batter into the pan.
Bake in preheated oven until well done, 25 to 30 minutes. Cut into
squares & serve immediately, or cool & serve at room temperature.
VARIATION: Add 3 chopped jalapeno chiles when you add the corn
kernels.
MARK’S NOTE: This is surprisingly good a day later as well, keep in
the refrigerator.
Yields
1 9″ cake