Cornbread pairs beautifully with soup or chili, and it makes for a delightful breakfast option when spread with apple butter. Applesauce serves as a wonderful replacement for eggs and oil in baking, all while maintaining a neutral taste that seamlessly blends into the final dish.
Adapted from Better Than Vegan by Chef Del (BenBella Books, 2013).
Ingredients
Ingredients
1½ cups
whole-wheat pastry flour
1½ cups
cornmeal
4 tsp
baking powder
½ tsp
sea salt
2 Tbsp
maple syrup
½ cup
unsweetened applesauce
2 cups
unsweetened plant-based milk
Instructions
Instructions
1. Preheat the oven to 350 degrees F.
2. In a medium bowl, combine the flour, cornmeal, baking powder, and salt.
3. Make a well in the center of the flour mixture by scooping the flour to the side of the bowl with a spoon. Then add the maple syrup, applesauce, and plant milk to the well. Gently fold the liquid mixture into the flour mixture.
4. Spoon the batter into an 8×8-inch nonstick baking dish. Bake for 30 to 35 minutes until a toothpick inserted in the center of the pan comes out clean.
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