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Corn Cake

Blackeyed Peas and Collard Greens, Cajun Cauliflower, and Corn Cake

Blackeyed Peas and Collard Greens, Cajun Cauliflower, and Corn Cake

I invented this to be like ChiChi’s sweet corn mush, but baked a little more, it ends up as an unusual corn bread.  It’s sweet, crispy on the outside,  soft on the inside, and very corny.  I like it better!

  • 2 T white flour
  • 3/4 c cornmeal
  • 3 T sugar
  • 1 T ground flaxseed or 4 oz. Mori-Nu firm silken tofu
  • 1 t baking powder
  • 1/4 t salt
  • 1/4 c oil (or replace half the oil with soy yogurt)
  • 3/4 c corn
  • soymilk

Whisk together the dry stuff.  Add the liquids, with just enough soymilk to make a pancake-like batter.

I bake this in a 9″ cast iron skillet, because it looks so cool on the table.  You could use an 8″ square or round pan, or a loaf pan, lightly oiled.

Bake at 375 about 20-30 min.  You can decide whether you like it underdone (no eggs = no worries) or more done, but definitely take it out once it starts to brown.

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