Corn bread is great any time of the day! Try it for breakfast with scrambled t'eggs or for lunch or dinner with a healthy vegetarian soup.

Ingredients and directions:

Preheat oven to 375°. Mix and let stand a few minutes 1 1/4 cup fat free soy or rice milk. Rinse and drain 1 can of corn.

Mix dry ingredients:

• 1 cup cornmeal
• 1 cup whole wheat flour
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 tablespoon aluminum free baking powder
• 3/4 teaspoon baking soda

When oven is ready, pour corn and soured milk into flour mixture. Mix quickly and do not over mix. Pour into an 8x8 non-stick (or lightly greased) pan. Bake about 25 minutes and "toothpick test" for doneness. (Toothpick stuck into center of bread should come out clean, not wet.)

Remove pan to rack and cover with a towel until completely cool.