This is a moist and delicious cornbread.
2 cups cornmeal
2 cups whole wheat flour
1/2 cup brown sugar
1 1/2 tsp baking soda
2 tsp baking powder
1 15 oz can corn
1 15 oz can creamed corn
1 red pepper, chopped (optional)
1 tsp dried minced onions (optional)
1/2 cup Daiya shredded cheese (optional)
1/2 cup olive oil
1 cup non-dairy milk, plus more as needed
Directions: In a large bowl combine all the dry ingredients and mix. Add the corn and red pepper, and mix well. Add the oil and milk and mix until well combined but not overmixed. You may need a little more milk until the batter is thick and moist, not dry. Spoon into two pie plates. Bake 25-30 minutes in a 350 degree oven.