You can jazz this one up with jalapenos, red peppers, etc.  As is, it makes a great corn bread stuffing.

Serves 6

Ingredients:

• 11/2 cups yellow cornmeal
• 11/2 cups flour
• 6 TB granulated sugar
• 1 TB baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 11/2 cups plain soy milk
• 2 large eggs
• 1/2 cup corn oil

Ingredient option: substitute rice milk for the soy milk to make it soy free

Preheat oven to 400 F.

Oil an 8 x 11 x 2-inch baking dish. Combine the cornmeal through salt in a large bowl. Mix together with a whisk, until blended. Whisk together the soy milk, eggs and oil in a small bowl. Pour the egg mixture into the cornmeal mixture, and stir until just combined. Pour the batter into the prepared baking dish. Bake until the top is golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes.

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