Mexican Corn Bread

This cornbread is a robust meal by itself. With its playful texture, touch of jalapeno heat, and dappled with green scallions, it'll really over the top. Perfect with the cashew chili!





Ingredients:
(Dry)                                      (Wet)
1 c. white flour                        1 c. soy milk
1 c. corn meal                         2 Tbs. corn oil
1 tsp. baking powder              1/2 c. unsweetened apple sauce
1/2 tsp. baking soda                1/4 c. white vinegar
1 tsp salt                                1 c. fresh or frozen corn
                                             4 small scallions
                                             1 green jalapeno pepper, minced.

Combine dry ingredients and wet ingredients separately. Then combine together. Bake at 350 in an 9x9 inch square pan, and check with a toothpick after 35 minutes.