Ingredients
1 1/2 cups unbleached, all-purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
1/4 tsp. baking soda
3/4 tsp. salt
1/4 cup sugar
3/4 cup frozen corn kernels, thawed
1/2 cup soy milk
1/2 cup non dairy creamer
3 tsp. lemon juice (about 1/2 lemon)
1 tsp. honey
2 large eggs
1/4 cup canola oil
Preparation
Adjust oven rack to middle position; heat oven to 400 degrees. Spray an 8x8 inch pan with nonstick cooking spray. Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl until combined; set aside. In food processor, process sugar, thawed corn kernels, soy milk, non-dairy creamer, lemon juice and honey until combined, about 5 seconds. Add eggs and process until well combined (corn lumps will remain), about 5 seconds longer. Using rubber spatula, make a well in center of dry ingredients; pour wet ingredients into well. Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine; add oil and continue folding until dry ingredients are just moistened. Pour batter into prepared baking dish; smooth surface with rubber spatula. Bake until deep golden brown and toothpick inserted in center comes out clean, 25-30 minutes. Cool on wire rack 10 minutes, invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer. Cut into pieces and serve.
