Corn Bread is a staple at my house.  I use:
 1 1/2 cups yellow corn meal,
 1/2 cup whole wheat flour,
 1 16 ounce can cream style corn
 1 table spoon baking powder
 3/4 cup milk, dairy or soy
 egg replacer to equal 1 egg
 
 for Mexican style add:
 1/4 cup diced bell pepper
 2 tablespoons diced onion
 1 - 2 tablespoons diced jalapeno peppers
 1/3 cup grated fat free cheese (optional)
 
 bake at 350 farenheit for about 20 minutes for muffins or 30+ minutes
 for a pan of corn bread (spray pan with non stick coating
 or use lecithin/oil mix)

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