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Cornbread

Course Side Dish
Keyword cornbread, plant based, recipe, vegan
Servings 9

Ingredients

  • 1 cup whole wheat pastry flour or cornmeal for GF
  • 1 cup cornmeal
  • 1/4 cup date sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt optional
  • 2 tablespoons milled flax seed
  • 6 tablespoons water
  • 1 cup non-dairy milk
  • 1 teaspoon apple cider vinegar
  • 1/4 cup unsweetened apple sauce
  • 1 jalapeno minced, optional

Instructions

  • Preheat oven to 425 degrees F.
  • Mix together wet ingredients and flax seed in a small mixing bowl. Set aside.
  • Mix together dry ingredients in a large mixing bowl.
  • Stir wet mixture into dry mixture.
  • Pour batter into a parchment lined 9x9 baking dish or a 12-muffin pan.
  • Bake for 20-25 minutes if in a baking dish or 15 minutes for muffins.
  • Let sit for 10 minutes before serving.

Notes

For use in stuffing: omit sweetener and increase non-dairy milk or water to 1 cup.

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