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).
whole-wheat pastry flour
unsweetened plant-based milk
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.