Sweet Cornbread

Makes approx. 16 1-in2 pieces

Ingredients
1 C soy milk (225 g or 220 mL)
1 Tbsp lime juice (or lemon juice or vinegar) (~1/2 lime, or 25 g, or 15 mL)
200 g yellow cornmeal (masmeel/polenta mix)
170 g cornstarch (maszetmeel)
50 g all purpose flour
1 tsp salt (6 g)
2 tsp baking powder (9 g)
1/3 C white sugar (35 g)
1/3 C brown sugar (75 g)
1 egg, beaten
1/2 C + 1 Tbsp corn oil or vegetable oil (120 g or 135 mL)
1/2 tsp vanilla extract (2 g or 2,5 mL)
1 C canned corn (165 g)
honey

Instructions
1. Preheat oven to 400F (200C). Put ungreased skillet or baking dish in oven
to heat up.
2. Make soy buttermilk: In a 1 cup measuring cup (the largest cup), add soy milk to
1 Tbsp (largest spoon) lime juice until the total volume is 1 cup, and pour it into a
medium sized bowl. Allow to sit for 10 minutes.
3. Add cornmeal to the soy buttermilk and stir. Allow it to sit for 15 minutes.
4. In a large bowl, whisk together cornstarch, flour, salt, and baking powder.
5. In a separate mixing bowl, whisk sugars and egg until glossy, then mix in oil, and
vanilla. Add the soy buttermilk/cornmeal mixture.
6. Pour the wet ingredients into the dry ingredients and stir gently. It is okay to leave a
few lumps, but make sure all the flour is mixed from the bottom of the bowl.
7. Fold the corn kernels into the batter and let sit for 5 minutes.
8. Carefully remove the hot pan from the oven, and grease with corn oil. Pour in the
batter, and drizzle honey over the top in a cross-hatch pattern. Bake for 2025
minutes, or until a toothpick inserted in the middle comes out clean.
9. Remove from the oven and allow to stand for at least 15 minutes before cutting.