Instructions:

Yield: 8 servings

1 1/2 cup Cornmeal
3/4 cup All-purpose flour
1 tbsp Baking powder
1 tbsp Sugar
1/2 tsp Salt
1/2 cup Liquid egg substitute
1/4 cup Corn oil
1 cup Beer
1 cup Corn kernels

Preheat oven to 425F & place a 10" cast iron skillet in oven to warm.

In a large bowl, combine cornmeal, flour, baking powder, sugar & salt. In a separate bowl, beat egg replacer with 3 tbsp oil & beer. Add to dry ingredients & stir until just moistened.

Remove skillet from oven & coat with remaining oil. Pour in batter & bake until browned, about 25 minutes.