Cornbread

1 T coco oil/safflower oil, melter (+ some for baking pan)
1 1/2 yellow cornmeal
1 1/4 C ww pastry flour
3/4 C Cane sugar
2 t bak. pwdr
1/2 t salt
1 1/2 C Soy milk
1/2 C silken tofu

SILKEN TOFU:
(Lucky on notredame, in a tube, in the fridge, back left hand corner of the store)
- it can be hard to find sometimes.

Oile a 13/9" bak. pan & set aside.

L Bowl:
Cornmeal, flour, sugar, baking pwdr, salt

Blender:
milk, tofu, 1 T oil; puree - smooth

Add milk to cornmeal, still -just- until combined.
Pour batter into baking pan

Bake 425, 20 min (Till golden brown)

**It'll also begin to pull away from pan at edges, & spring back when lightly pressed in the centre


x-fer to cooling rack - 10 min.

Can be made in advance & kept at room temp. overnight
OR in freezer, up to 1 month.