Recipe for Vegetable Corn Cakes (8/98) 
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Yield:
6
Ingredients:
Amount Ingredient
1 cup yellow cornmeal
1/2 tsp baking powder
1 cup soy milk
1 tbl light miso
1 tsp canola oil
6 oz firm tofu
cut into 1/4-inch dice
1/3 cup chopped red bell pepper
1/2 cup corn kernels
Instructions:
Instructions: 6 SERVINGS DAIRY-FREE

Executive editor Suzanne Gerber serves these delicate corn cakes topped with a black bean salsa.

In medium bowl, combine cornmeal and baking powder. Add soy milk, miso and oil; mix well. Fold in tofu and vegetables.

Heat a nonstick skillet over medium heat. When hot, drop batter by 1/2 cupfuls into hot pan. Cook until browned, I to 2 minutes per side.

Transfer corn cakes to clean cloth napkin or dish towel and wrap it around them to keep warm while cooking remaining batter.

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