Make sure your baking powder is fresh. Baking powder over 6 months old tends to lose its leavening power.
INGREDIENTS
- 1 cup cornmeal
- 1/2 cup spelt flour
- 1 Tbsp baking powder
- 1 Tbsp garlic powder
- 1/2 teaspoon salt
- 1 cup soy milk
- 3 Tbsp butter spread (warm 20 seconds in microwave to liquid), plus 1 teaspoon to grease the pan
- 2 eggs, beaten
- 1/2 can of cooked corn, drained from a can
METHOD
1 Place a 9-inch cast iron pan in the oven and preheat the oven to 350°F.
2 In a large bowl, whisk together the cornmeal, flour, baking powder, garlic powder, and salt. Add remaining ingredients, and stir until just combined.
3 Carefully remove the hot pan from the oven (remember the handle is hot!). Place a teaspoon of butter in the bottom of the hot pan and swirl it around until it is all melted and coating the bottom of the pan. Pour the batter from the mixing bowl into the pan. Remember to put a pot holder over the hot handle of the pan and return it to the oven.
4 Bake for 40 minutes or until golden brown. Remove from oven and let the cornbread cool at least 30 min. in the pan.