Cornbread
Hot, homemade cornbread fresh out of the oven, smells and tastes so good. No eggs or oil are used in this plant-based version.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12 servings
Ingredients
- 1 cup yellow cornmeal
- 1 cup whole wheat flour
- 2 tbsp sugar
- 4 tsp baking powder
- 1/2 tsp salt
- 1 cup almond milk
- 1/4 cup applesauce
- 4 tbsp 100% pure maple syrup*
Instructions
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Preheat oven to 425°F
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Lightly oil or spray a 8-inch square baking pan.
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In a mixing bowl, combine all dry ingredients (cornmeal, flour, sugar, baking powder and salt).
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Add the almond milk, applesauce and maple syrup and stir well to combine.
Don’t over mix. Let batter sit for 5 minutes.
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Pour batter into the greased pan. Bake for 20-25 minutes until lightly browned.
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Cool slightly before cutting into squares.
Recipe Notes
*Optional: 3 tbsp maple syrup and 1 tbsp molasses in place of the 4 tbsp maple syrup.
Recipe will also make 12 corn muffins. Lightly grease muffin cups or use silicone or paper cups. Because there is no oil in the recipe, you may need to lightly grease the paper cups to keep the muffins from sticking.
