The cornbread goes well with the turkey chili.
It's not a sweet muffin kind of thing, goes well with savory dishes.
For a dairy version replace the non-dairy creamer with milk.
You can replace the spelt flour with whole wheat flour, but you'll need to add a tablespoon or two of liquid.
1 3/4 cups cornmeal
3/4 cup whole spelt flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 tsp. lemon juice
1 1/3cups non-dairy creamer or soy milk
3 tablespoons olive oil
1 tablespoon honey
3/4 cup frozen corn, defrosted
Preheat oven to 425°.
Combine the meal, flour, baking powder, soda, and salt in a large mixing bowl.
In another bowl, whisk together the eggs, lemon juice, creamer, olive oil, and honey.
Pour the wet mixture into the dry mixture and stir until all ingredients are moistened. Add the corn and stir. Grease two small loaf pans and fill 3/4 full. Bake for 25 to 30 minutes, or until browned and firm.
When cool, remove from the pans. Slice just before serving so it doesn't dry out.