1 1/2 c Cornmeal
3/4 c All-purpose flour
1 tb Baking powder
1 tb Sugar
1/2 ts Salt
1/2 c Liquid egg substitute
1/4 c Corn oil
1 c Beer
1 c Corn kernels
Preheat oven to 425F & place a 10″ cast iron skillet in oven to warm.
In a large bowl, combine cornmeal, flour, baking powder, sugar &
salt. In a separate bowl, beat egg replacer with 3 tb oil & beer.
Add to dry ingredients & stir until just moistened.
Remove skillet from oven & coat with remaining oil. Pour in batter &
bake until browned, about 25 minutes.