Yellow Cornbread

Finding a dairy friendly cornbread recipe was tricky, so I created my own.

In a large mixing bowl, combine the following dry ingredients:
2 cups all purpose flour
2 cups corn meal
1/2 cup granulated white sugar
8 tsp baking powder
1 1/2 tsp salt

Then add:
1 can cream corn (14 3/4 oz)
1/2 cup soy milk
4 eggs
1/2 cup shortening
1 cup water

Blend using a mixer on medium speed for about 1 minute. Pour into a greased 9" X 13" pan and bake in 400 degree preheated oven for about 30 minutes, checking around 25 minutes for browning and using a toothpick to determine when baked all through. I used a glass pan and it was done perfectly at 29 minutes. Enjoy hot and store leftovers in the fridge or freeze for future enjoyment using freezer bags.

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