From Kelly Reiss
[Ed: Adapted (ie: vegan-ized) from the classic recipe found on a bag of Aunt Jemima Cornmeal.]
Ingredients1 cup yellow cornmeal 1 cup all-purpose flour 1 tablespoon sugar 3 teaspoons baking powder 1/2 teaspoon salt 1 cup unsweetened soy milk, spoiled with 1 tablespoon of white vinegar 1 1/2 teaspoons egg replacer beaten with 2 tablespoons warm water 1/4 cup canola oil
Preheat oven to 425° F and thickly grease 10 muffin tins with vegan shortening.
In large bowl, combine cornmeal, flour, sugar, baking powder and salt. Add one tablespoon of white vinegar to 1 cup of unsweetened soy milk. Milk will thicken and will become texture of buttermilk. Add oil, soymilk, and egg replacer mixure to dry ingredients. Beat with wire whisk about 1 minute.
Spoon batter into muffin tins, until a little over half-filled, bake in preheated oven for 15 minutes, or until toothpick inserted in center comes out clean.