This was in Grandma’s cookbook in the breakfast section. It’s lighter and smoother than cornbread – a great alternative for a morning treat.

Ingredients

• 1 cup cornmeal
• 1/2 cup soy milk
• 1 1/4 cup flour
• 2 1/2 tsp baking powder
• 1 tsp salt
• 1/2 cup vegetable shortening (or Earth balance)
• 1/2 cup granulated sugar
• 1 egg
• 1 cup soy milk

Yield: 8 servings

Preheat oven to 350^o

Combine the cornmeal and 1/2 cup soy milk and set aside. In a separate bowl, sift together the flour, baking powder and salt. In a third bowl, cream together the vegetable shortening and granulated sugar. In a fourth bowl, mix the egg and soy milk together.

Add the sifted dry ingredients to the creamed sugar, alternating with the egg and soy milk mixture. Blend the cornmeal in at the end. Turn into a greased 8” cake pan. Bake for 40-45 minutes or until the cake springs back when lightly touched. Cool 5 minutes, then remove from the pan. Serve hot with maple syrup.