Dr Tyrone's Down-Home Vegan Corn Bread

• 1 1/2 cups yellow corn meal, (preferably organic, otherwise its likely GMO)
• 1/2 cup whole soy flour (kamut, or your choice of other flour),
• 1 16 ounce can cream style corn (optional Trader Joe's Brand)
• 1 table spoon baking powder
• 3/4 cup vegan soy, rice, almond, coconut, or pepita milk
• Ener-G Egg Replacer to equal 1 to 2 egg(s)
• Add half of a finely chopped bell pepper (red, green, yellow, or in between those colors) (optional)
• Add some crushed almonds, or pecan (optional)
• 4 table spoons of red, or green onions
• 1/3 cup of shredded Follow Your Heart Cheeze (Mozarella, Nacho, or Cheddar)

Blend all ingredients together. Make the batter about the consistency of pancake batter. If you sense that the batter is too thick, add more liquid. To thin add more flour (you'll become a better judge of this characteristic with experience.)
Coat baking pan or muffin tray with your favorite cooking oil. I recommend virgin olive or coconut oil (usually healthier for you, and not likely to have been treated with chemicals).
Bake at 375 fahrenheit for about 20 to 50 minutes for muffins or 30+ minutes for a pan of vegan corn bread.
Try other versions: substitute the vegetables, nuts, vegan cheeze with fruit (banana and strawberry perhaps), maybe carob powder, coconut shreds, vegan chocolate chips, etc. Enjoy the experience!