This is my favorite cornbread recipe. It always gets rave reviews from people who have no idea there's tofu in it. The original came from VegWeb.
1 cup corn meal
1 cup whole wheat pastry flour
1/3 cup sucanat, or to taste (I like it sweet)
1 tablespoon baking powder
1 teaspoon salt
3 tablespoons non-hydrogenated margarine or canola oil
1 12 oz. pkg silken tofu
1/3 cup plain or vanilla soymilk
Preheat the oven to 375 degrees. Mix the corn meal, flour, sucanat, baking powder and salt together. Add the margarine. Using your hands, squish the margarine into the dry ingredients until it's all evenly incorporated.
Combine the tofu and soy milk in a smaller bowl. Using a stick blender, blend until very smooth. Add to the dry ingredients and mix until moistened. Pour the whole lot into a greased glass pan and bake for 20-30 minutes.
Ingredient Notes: Sucanat is a natural sugar derivative. I use Earth Balance or Smart Balance brand margarine, which doesn't have trans fats. You can find both at most health food stores. This tofu is the vacuum-packed kind that comes in cardboard boxes.
