Cindy's Yeast Corn Bread

Yeast added to this corn bread makes a light texture.

Ingredients:

• 2 c. yellow cornmeal
• 1 c. all-purpose flour
• 1 c. whole wheat, fine,
• pastry flour*
• 4 Tbsp. fructose
• 2 Tbsp. active dry yeast
• 1 tsp. salt
• 2 1/4 c. plain soymilk
• 2/3 c. oil
• 1/4 c. honey
• *= if whole wheat pastry flour is unavailable you can just use another cup of all-purpose flour.

Directions:

1. Put all dry ingredients in a large mixing bowl and mix well. 2. In a 1-quart saucepan place the soymilk, oil, and honey and heat to just warm, stirring occasionally. 3. Stir so milk mixture is well mixed and then immediately add to dry ingredients. Mix well. 4. Lightly coat a 9"x13" baking dish with nonstick cooking spray then pour batter into dish. 5. Allow batter to sit in baking dish in a warm place about 40 minutes to allow batter to rise. 6. Preheat oven to 425 degrees. 7. Bake at 425 for 20 to 25 minutes, till a light, golden brown.

Number of Servings: 15 squares

Notes from the Cook: This recipe can be served right out of the oven or I've used it a lot taken to potlucks having been made the day before and warmed in the oven with foil on top at 250 degrees for up to one hour. This is a moist, sweet, corn bread so it can be served with or without honey depending on individual taste. **Also, another important note, the cornmeal I use is a meal, not flour. I would describe it as "gritty" or "granules". This really helps make the recipe the way it?s supposed to be.