This is in honor of my buddy Christy who is not only a fellow redneck (I was born in Huntsville, Alabama – I get honorary) – btw she’s a fabulous graphic designer as well . 
Mix:
1 cup stone ground cornmeal
2 teaspoons baking powder
2 teaspoons baking soda
2 tablespoons honey
1/2 cup ground flaxseed
2/8 cup soy milk
1/8 cup lemon juice (this juicer is great, easy to use and clean and takes up less space)
1/2 teaspoon salt
1 15.25 oz can of plain corn (drained)
2-3 finely diced fresh jalapenos (you can sub out canned or jarred)
dried red pepper or tabasco if you want it hotter
1 egg
8 oz shredded cheddar or any other cheese you like
I used the large muffin tins for this so baked at 350F for 20 minutes then broiled for 5 mins… smaller muffins will be faster, loaves about 30 mins. For that, I used grapeseed oil spray and the muffins didn’t come out as easily.. so would recommend paper… You can also save a bit of cheese to pile on top for a crunchier/ browner top. Pictured up top is the loaf alternative.
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