Vegan Veggie Cornbread

1 1/4 cup Plain Light Soy Milk
2 T Lemon Juice
1 1/2 cup Self-Rising Cornmeal Mix
2/3 cup frozen whole kernel corn
1/2 cup frozen pepper and onion blend
2 T diced jarred jalapeno peppers
1 T Olive Oil

You may top with veggie or vegan cheese

I use an iron skillet - it's the best thing to make cornbread in. I also use a mini waffle maker for parties.

** IMPORTANT** You want the batter to be about 1 or 1 1/2 inches deep in the skillet or pan. Otherwise, it will be raw in the center.

In a mixing bowl, combine Soy Milk and Lemon Juice. Let stand for 5 minutes. The mixture will become "buttermilk", adding flavor. Add the cornmeal, mixing well and let stand for another 15 minutes. Give the batter time to "rest". It will become thick and airy. That makes a lighter, moister cornbread.

Preheat oven to 425 degrees while the batter is resting. When the batter is ready, gently stir in the remaining ingredients.



Pour mixture into a greased pan or skillet.

Bake for 30 - 45 minutes, testing for doneness in the center. ( if you stick a toothpick in the center and it comes out clean, it's ready)

Serving Size: Serves 10