Vegan Cornbread

I LOVE hot cornbread, especially as a side dish with soup.  This is a recipe I've adapted from others.  There is no added fat and the hint of sweetness comes from maple syrup.  Mixing it up from scratch is no more difficult than using a prepared mix and homemade cornbread is so much  more satisfying.

Preheat the oven to 350.

Grease an 8 x 8 inch baking pan.

In a small bowl or 2-cup measuring cup, mix together 1 cup almond milk (or other type of non-dairy milk) and 1 teaspoon vinegar (white or apple cider).  Set aside.

In a separate bowl, mix together:

3/4 cup corn meal

3/4 cup whole wheat flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

Add to the soured milk and whisk together:

1/4 cup applesauce (unsweetened)

2 Tablespoons maple syrup

Add the wet ingredients to the dry ingredients and mix well, being careful not to over stir.

If desired, stir in 1/2 cup corn kernels.

Pour batter into the prepared baking dish, and spread to cover the pan evenly.

Bake about 20 minutes, until browned on top and a toothpick inserted in the center comes out clean.  Put on a rack to cool.

Cut and serve.  Leftovers can be frozen for another day.