Title: Corn griddle cakes
 Categories: Bakery, Breads, Cakes
      Yield: 4 Servings
 
      1 c  Cornmeal
    1/4 c  All-purpose flour
    1/2 ts Baking soda
    1/2 ts Salt
    1/4 c  Liquid egg replacer
    3/4 c  Soy milk
    1/2 c  Non-dairy "sour cream"
  1 1/2 c  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.
  
  "Vegetarian Gourmet" Summer, 1995