Healthier Cornbread

1 cup corn meal
1 cup unbleached flour or white whole wheat flour
1 cup soy or almond milk
1/2 cup sugar or sugar substitute
1/3 cup applesauce or canola oil
1 TBS Ener-G- Egg Replacer
4 TBS water
1 TBS baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup defrosted whole kernel corn (optional)

Preheat oven to 375 degrees.
Mix water and egg replacer with wisk, set aside.
Mix dry ingredients in med mixing bowl.
Mix in almond or soy milk, applesauce or oil, and egg replacer. Fold in whole kernel corn if using.
Grease baking pan or muffin tin with non stick spray.
Pour mixture in pan, and bake 20-25 mins. or about 15 for muffins. Makes 12 muffins.