Lori M's Cornbread
I use only four ingredients:
1 cup cornmeal mix (self-rising cornmeal)
1/2 cup self-rising flour or whole wheat pastry flour
1 can of creamed corn
1/4-1/2 cup soymilk or rice milk depending on how moist the creamed corn was
(grin!)
I bake it at 400°F for about 25-30 minutes in a small cast iron skillet.
I've added diced jalapeños before for extra zip with Mexican meals.
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