Corny Cornbread (or Muffins)
1 1/8 cups cornmeal
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup maple syrup
1/2 cup corn or canola oil
3/4 cup vanilla soy milk
2 tablespoons plain soy yogurt
1 1/4 cups sweet corn kernels
1 jalapeno pepper, seeded and chopped (optional)
Preheat oven to 400. Lightly grease a skillet, 9x9 pan, or muffin tin--whatever you'll be using.
In a large bowl, combine all dry ingredients (sifting if necessary).
In a smaller bowl, whisk together all wet ingredients.
With a wooden spoon, fold wet ingredients into dry. Fold in the corn (and jalapeno, if using), being careful not to over mix.
For a 9x9 pan, bake about 35 minutes, for muffins, 20-25.
This makes a lovely, moist cornbread, with a good crumb.