Ingredients:1 1/2 cups cornmeal1 cup unbleached flour1 tbsp baking powder1/4 tsp salt2 tbsp soy or nut milk + 1 tbsp corn starch, whipped until frothy1/4 cup melted margarine or oil2 tbsp liquid sweetener1 1/4 cups soy or nut milk + 1 tsp lemon juice or apple cider vinegar2 tbsp margarine chopped jalapenos (desired amount) steps: Place a 9″ (Use a baking pan if no cast iron pan) cast iron skillet in your 400 F preheated oven.

Combine all dry ingredients in a large mixing bowl. Combine all wet ingredients in a small bowl. Pour the liquid into the dry and stir until just mixed (there should still be lumps).

Pull the hot skillet out of the oven and add the 2 tbsp margarine, swirling it around to coat the bottom and sides.

Quickly add the batter and return to the oven and allow to bake for 25 minutes, or until the top is golden and dry and a toothpick inserted in the center comes out dry. Set on a cooling rack and cut into wedges.

Serve with desired butter.