1 cup stoneground cornmeal
3/4 cup wholewheat pastry flour
1/3 cup soy or chickpea flour
1/4 cup sucanat
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda

1 tablespoon lemon juice
1 1/4 cup soured soymilk
1/4 cup unsweetened smooth applesauce
2 tablespoons oil or melted non-dairy margarine

Oil a 10-inch cast iron skillet or other pan and place it in the oven while preheating the oven to 375 degrees. Sift the cornmeal, whole wheat flour, soy flour, sucanat, baking powder, salt and baking soda into a large bowl. Whisk together to combine.

In a glass measuring cup combine the lemon juice with enough soymilk to equal 1 1/4 cups. Let sit 10 minutes to "sour".

Add applesauce and oil or margarine to "sour" milk and whisk to combine. Add to dry ingredients and mix briefly. Pour into hot skillet. Bake 20 minutes. Makes 1 10-inch cast-iron skillet or 12 muffins.

For muffins: Bake the batter in 12 muffin cups for about 25 minutes at 400 degrees.