Confetti Cornbread

Ingredients

• 2 teaspoon double-acting baking powder 
• 1 tablespoon ener-g egg replacer 
• 0.5 C ears corn fresh
• 0.5  bell pepper diced green
• 0.1 cup evaporated cane juice 
• 0.5  bell pepper diced red
• 1  pepper red seeds removed and minced or 1/4-1/2 teaspoon pepper flakes (omit for non-spicy cornbread)
• 0.5 teaspoon salt 
• 0.5 cup apple sauce plain (may substitute apple sauce)
• 1 cup soymilk plain low-fat (soymilk works best, but other non-dairy milks will do)
• 0.3 cup water 
• 1 cup flour gluten-free whole wheat white your favorite (or blend)
• 1 cup cornmeal yellow

Equipment

• bowl
• frying pan
• oven
• knife
• baking pan
• glass baking pan

Directions

1. Place it in the oven and preheat to 400F. (If cast iron is not available, spray a 8×8-inch baking dish with oil, but do not put it in the oven to preheat.) In a large bowl, mix the dry ingredients well. In a smaller bowl, mix the soymilk, water, and yogurt (or apple sauce).
2. Add wet to the dry and stir gently until evenly distributed, but don’t over-mix. Fold in the diced peppers and corn.
3. Pour into the hot skillet or prepared pan and bake for 15 – 25 minutes. (A preheated skillet will take less time than a glass baking dish.) When a knife blade comes out clean, it’s done.
4. Serve immediately.