• Adjust oven rack to middle position and heat oven to 400 degrees. Spray a 13- by 9-inch metal baking pan with vegetable cooking spray, line with parchment, then spray again. Whisk together plant creamer, vinegar, and flax meal; set aside
• Heat creamed corn in a large saucepan or small Dutch oven over medium heat. Stir in 1 cup of the cornmeal and continue to cook until mixture starts to stick to the bottom of the pan and make a thick pasty mush. Remove from heat and whisk in milk mixture, then butter.
• Mix remaining 1 cup of cornmeal with flour, baking powder, salt, and soda in a medium bowl. Pour wet ingredients into dry; stir until just combined.
• Pour batter into prepared pan and bake until firm and golden brown, about 30 minutes. Remove from oven, cool in pan for 5 minutes, then turn onto a wire rack to cool completely. Continue with Herbed Cornbread Stuffing for further instructions.

To make corn sticks or muffins

• Heat oven to 450 degrees, generously brush corn stick pans or a 12-cup muffin tin (each cup with 1/2 cup capacity) with oil and set in preheating oven while making batter.
• Remove tin(s) from oven, divide batter evenly among the sticks or cups. (If making muffins, a spring-action ice cream scoop works well). Bake until sticks or muffins are golden brown, about 15 minutes for sticks and 20 minutes for muffins. Turn sticks or muffins onto a wire rack and let cool for 5 minutes. Serve.

Pumpkin Corn Bread, Muffins or Sticks (Variation)

• Makes one 13- by 9-inch pan or 18 corn sticks or 1 dozen muffins

  To make equally wonderful pumpkin flavored cornbread, follow the above recipe for Creamy Corn Bread, Muffins, or Sticks, substituting 1 can (15 ounces) pumpkin puree for the canned cream corn and adding to the dry ingredients 1 teaspoon each: ground cinnamon and ginger and 1/8 teaspoon each: cloves and nutmeg.