Cornbread #2: Note: this is a no-oil recipe (WFPBNO) Note at bottom allows for GF flour to be used
Prep Notes
Preheat oven to 400 degrees F. Set aside a 9-inch glass or silicone baking pan. A springform pan for this recipe also works nicely.
Cooking Time
approximately 20 minutes--you want it to be golden, starting to crack and firm to the touch.
Yields
Serves 9
Ingredients
1 cup yellow cornmeal
1 cup white whole-wheat flour (see notes below)
1 tablespoon baking powder
1 cup nondairy milk
1/4 cup unsweetened applesauce
1/4 cup pure maple syrup or agave nectar (see note below)
8 tablespoons raw sugar (optional)
Your choice of add-ins (optional)
Directions
1) In a mixing bowl, whisk cornmeal, flour, and baking powder togeher.
2) Add nondairy milk, applesauce, maple syrup or agave nectar, and sugar, if using.
3) Stir a few times, add in optional ingredients, if using, and then stir until just combined.
4) Pour batter into pan and bake for approximately 20 minutes--you want it to be golden, starting to crack, and firm to the touch.
5) When a toothpick is inserted in the center, it should come out clean.
Notes
- Replace 2 tablespoons of the maple syrup with 2-3 tablespoons of additional nondairy milk for a less sweet cornbread.
- For a gluten-free cornbread, substitute gluten-free all-purpose flour blend for the whole-wheat flour.
Credit
Happy Herbivore Holidays & Gatherings