Try Yvonne’s Kitchen, LTD.’s Cornbread Mix served with chili and other legume soups. The cornbread is also good smothered with non-dairy margarine and honey!

Cornmeal, Wheat Flour, Sugar, Soy Milk (Tofu [Water, Soy Solids, calcium Sulfate] Maltodextrin [from Corn], Modified Food Starch, Sunflower Oil, Dicalcium Phosphate, Natural Flavors [No MSG, No Dairy], sea salt, anatase titanium dioxide [a mineral for color], vegetable mono and diglycerides, Vitamin B12 ([cyanocobalmin], Vitamin E [Mixed Tocopherols]),  Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate), Salt, Egg Replacer  (Potato Starch, Tapioca Flour, Leavening [Calcium Lactate, Calcium Carbonate, Citric Acid], Cellulose Gum, Carbohydrate Gum , [Calcium lactate is not dairy derived.  It does not contain lactose]).

 DIRECTIONS:

1.  Preheat oven to 400°F
2.  Spray 9x13 pan with vegetable oil.
3.  In a mixer bowl combine:
2/3 C Oil
2 ¼ C Water

Mix briefly, add contents of Yvonne’s Kitchen, LTD.’s Cornbread Mix, and thoroughly mix.

Pour into prepared pan and bake, 400° F for 25-30 minutes or when the top is cracking and a toothpick inserted in the middle comes out clean.

Expect 5-10 minutes more at higher elevations .

9x11 pan, about 24 squares