Double-corn Bread

Description
We've used both corn and cornmeal for a double impact in this bread that goes well with any meal.

Ingredients

 * 6 oz yellow cornmeal, (1 cup)
 * 1 tsp baking soda
 * ½ tsp baking powder
 * ¼ tsp salt
 * 1½ cups non-fat milk, (add 4 t of lemon juice to milk to make sour milk)
 * 2 tbsp honey
 * 1 tsp vanilla extract
 * 1 egg replacer or 2 egg whites
 * 1 cup canned corn, drained
 * 2 tsp flour

Directions

 * 1) Preheat oven to 425°F.
 * 2) In a large bowl combine cornmeal, baking soda, baking powder and salt.
 * 3) In a blender container combine, milk, honey, vanilla and egg.
 * 4) Blend until smooth.
 * 5) Spray an 8"pan with nonstick cooking spray and place pan in oven to preheat for 3 minutes.
 * 6) Stir liquid mixture into dry ingredients.
 * 7) Toss corn with flour and stir into batter.
 * 8) Place batter in preheated pan and bake 20 – 22 minutes until firm and lightly browned.

Nutritional information
Per serving: 136 calories | total fat 1 g (8% of calories)