This recipe is originally from the Post Punk Kitchen website (www.theppk.com). I improvised a little to add moisture, texture and taste.
2 cups (260gr) cornmeal
1 cup flour (120gr all-purpose flour + 10gr corn starch)
3 teaspoon baking powder
1/3 (80ml) cup canola oil / rapeseed oil
2 tablespoon margarine
2 tablespoons maple syrup/golden syrup
2 cups (480ml) soymilk
2 teaspoons apple cider vinegar / white wine vinegar
1/2 teaspoon salt
Sweet corn kernels
Grated cheese/vegan cheez
Chopped red pepper
1 teaspoon chipottle chilli paste
Preheat oven to 350F (170C) line a 9×13 baking pan with parchment paper or spray the bottom lightly with non-stick cooking spray.
In a medium bowl, wisk together 1 teaspoin baking powder and the vinegar. Add the soymilk, wisk and set aside.
In a large bowl, sift together the dry ingredients (cornmeal, flour, baking powder and salt).
Add the oil, margarine and maple syrup to the soymilk mixture. Wisk with a wire wisk or a fork until it is foamy and bubbly, about 2 minutes.
Pour the wet ingredient into the dry and mix together using a large wooden spoon or a firm spatula. Add the corn kernels, grated vegan cheese, chopped red pepper and chipotle chili paste, mix gently.
Pour batter into the prepared baking pan and bake 30-35 minutes, until a toothpick inserted into the center comes out clean. Slice into squares and serve warm or store in an airtight container.