Mexican Corn Bread

This is adapted from the Harrowsmith Country Life Baking book. It
works well, but doesn't keep all that well. Eat it fairly quickly, or
keep it covered.

Mexican Corn Bread
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2 egg-equivalents (my usual Egg Beaters)
1 cup sour cream equivalent (FF yoghurt or fake sour cream)
1 tin creamed corn
1 cup cornmeal
1 tablespoon baking powder
1.5 tsp salt

Combine eggs, sour cream, and creamed corn. In separate bowl, mix
cornmeal, baking powder, and salt. Mix. Spread into 9x13 baking pan
(I spray mine with cooking spray--do what pleases you for FF
stick-preventative). Bake in preheated 425F oven for 20 to 25 minutes.

The adaptation from Harrowsmith amounted to swapping in fake food for
the eggs and sour cream, and dropping the oil and cheese all together.
They also suggested 1 4-oz can of green chilies, but I didn't do that.
Feel free to try it.