Corny Corn Bread -- Allergy friendly!

This recipe is meant to mimic cornbread that has cream corn in it.  With our allergies, we can't have most of the normal ingredients, however, this cornbread turned out very good!

Corny Corn Bread
Makes 9 servings

2 cups cornmeal
1 cup non-wheat flour mix
1 tablespoon baking powder
1/2 teaspoon baking soda
2 packets Truvia sweetener
1 1/4 cups frozen corn
1/2 cup goat's milk (or whatever "milk" you tolerate) + 1/2 cup water + 1/2 tablespoon vinegar
3 tablespoons ground flax seeds + 1/3 cup warm water
1/4 cup applesauce
1/2 cup water
1/4 cup olive oil

Preheat the oven to 425F and grease a 9" square pan.

In a mixing bowl, combine the dry ingredients.  Add the frozen corn and stir.  Combine the remaining ingredients in another bowl, then add all at once to the dry ingredients.  Stir to mix well.  Pour the batter into the greased 9" square baking pan.  Bake the cornbread for about 25 minutes at 425F or until a knife inserted off center comes out clean.  Enjoy!