This recipe tastes great when served hot tableside
with jam or Earth Balance, or try some Vermont Maple Syrup!
Ingredients
Dry
2 cups coarsely ground corn meal
2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons kosher salt
4 teaspoons baking powder
1 teaspoon baking soda
Wet
2 2/3 cup almond milk
4 (equivalent) egg-replacer (approx 4 tablespoons -
refrigerate 20 min after mixing)
4 ozs vegetable
oil
2 cups frozen corn
Preheat the oven to 425 degrees F. Place a 12-inch cast iron skillet inside to heat while making the batter.
Whisk together the dry ingredients.
Whisk together the wet ingredients with egg replacer.
Add wet to dry and stir till combined. Don't overdo
it. (like pancake batter).
Carefully
remove the hot skillet from the oven. Reduce oven temperature to 400 degrees F.
Coat the bottom and sides of the hot skillet with the spray
oil. Add batter. Return uncovered skillet to oven. Reduce temperature to 400
degrees. Bake until firm, 200 degrees in center and golden brown.
About 30 minutes. Your results may vary. Allow to cool
in skillet 15 minutes and serve.
If
using a 9" skillet, reduce recipe by half.
