Jalapeno Corn Bread

I made this to go with the Sweet Potato Bean Soup.  My mom always served cornbread with bean soup.


1 7 ½ oz. pkg. Hogson Mill Whole Grain Corn Meal & Wheat Flour Cornbread Muffin Mix
¾ cup almond milk
¼ cup unsweetened apple sauce
1 ½ t. Ener-G Egg Replacer
2 T. water
1 T.  Maple Syrup
½ bag frozen corn
2 T. chopped jalapenos


Preheat the oven to 400 degrees.

Combine the Ener- G egg replacer and water in a small bowl.  Mix well and set aside.

Using a medium size bowl add the cornbread muffin mix, almond milk, applesauce, Ener-G egg replacer, maple syrup, frozen corn and jalapenos.  Stir until all the ingredients are mixed well.

Pour into a non- stick 8” X 8” pan.  Bake for 20 to 30 minutes until center comes out clean with toothpick.