Corn Bread

recipe modified from: Greens Cookbook

1 cup white flour

1 cup fine cornmeal

2 Tbl. sugar

2 ½ tsp. baking powder

½ tsp. salt

2 eggs or ½ Cup egg substitute

1 cup soy milk w 1 tsp. vinegar ( this replaces the traditional buttermilk)

2 Tbl. soy margarine melted

Preheat oven to 400 degrees. Combine the white flour, corn meal, sugar, baking powder, and salt. In a separate bowl, beat the eggs; then stir in the milk/vinegar and margarine. Pour the wet ingredients into the dry ones, stir just enough to mix 16 strokes. If you over mix it causes the bread to be tough. Pour into a 8X8 inch baking pan, sprayed with a vegetable spray and bake until the bread is firm and a toothpick inserted in the center comes out clean, about 30 minutes.