CORN GRIDDLE CAKES

Yield: 4 servings

1 cup Cornmeal
1/4 cup All-purpose flour
1/2 tsp Baking soda
1/2 tsp Salt
1/4 cup Liquid egg replacer
3/4 cup Soy milk
1/2 cup Non-dairy "sour cream"
1 1/2 cup Corn kernels

In a large bowl, combine cornmeal, flour, soda & salt. Set aside. In a small bowl, combine the egg replacer, soy milk & "sour cream". Pour into the dry ingredients & stir until just moistened. Fold in the corn.

Lightly oil a large skillet & heat over medium high heat. Ladle batter into pan & cook until brown on both sides. Serve immediately.