Delicious homemade whole food plant-based cornbread. Not a sweet cornbread. Goes great with a piping hot plate of red beans and rice or a steaming delicious bowl of veggie chili.

Prep Time: 10 minutes. Cook Time: 25 minutes. Total Time: 35 minutes

Ingredients

1 cup cornmeal

1 cup organic all purpose flour (like King Arthur’s)

4 tsp baking powder

1/2 tsp salt (may omit)

1 cup non-dairy milk (I used soy)

1/4 cup unsweetened applesauce

1 TBS flaxseed meal mixed with 3 TBS water (or use Ener-G egg replacer)

Instructions

Preheat oven to 425 degrees F.

Use 8 x 8 nonstick pan or use parchment paper to line bottom of pan.

In a medium mixing bowl, combine cornmeal, flour, baking powder and salt.

In a small bowl, mix flaxseed meal and water. Add to cornmeal mixture.

Add milk and applesauce. Mix ingredients until just moist.

Pour into prepared pan.

Bake 25-30 minutes or until golden brown. Serve warm.

This is an unsweet cornbread. For a sweeter cornbread, add 3 TBS maple syrup.