1 1/2 cups warm water (110 degrees F/45 degrees C)
2 3/4 cups cornmeal
1 cup brown sugar
1/2 cup unsasted cocoa powder
1 1/2 cups seasoned bread crumbs
1 teaspoon salt
1 tablespoon vegetable oil
1/4 cup white sugar
1/2 teaspoon ground cinnamon
3 eggs, beaten
1 teaspoon salt
1 (6.5 ounce) package dry egg substitute
2 1/4 cups all-purpose flour
1 cup milk
3 tablespoons butter, melted
Preheat oven temperature to 425 degrees F (220 degrees C). Lightly grease a 1 quart baking dish.
In a large bowl, stir together 1 1/2 cups water, cornmeal, brown sugar, cocoa, bread crumbs and salt. Set aside.
In a large bowl, combine eggs, 1 teaspoon salt, 1 tablespoon oil, and 2 1/2 cups flour. Stir well and add milk and 2 tablespoons butter. Beat until all ingredients are thoroughly combined. Pour mixture into prepared baking dish, toss.
To make the Cornbread: In a medium bowl, stir together cornmeal, 1 tablespoon flour, 1 cup milk, 3 tablespoons butter and 2 1/2 cups sugar. Stir well and pour batter into prepared pan.
Bake in preheated oven for 10 to 15 minutes, or until a toothpick inserted into center of cake comes out clean. While cake is still hot, use a toothpick to pierce the cake. While cake is still hot, immediately invert onto an ungreased wire rack and remove from oven. Return to oven; run cold cold water through cake to loosen. Pour cool milk over cake. Keep cake covered at all times.