- 1 cup milk of choice
- 1 tbsp white or cider vinegar
- 3 tbsp applesauce
- 3 tbsp buttery spread, oil, almond butter, or additional applesauce for fat-free
- 1 1/3 cup corn
- 1 cup cornmeal
- 1 cup spelt, white, oat, or gf ap flour
- 4 tsp baking powder
- 1 tsp salt
- 3 tbsp sugar or your favorite sweetener of choice
To make the cornbread, whisk together all liquid ingredients and let sit 10 minutes or more. Preheat your oven to 350 F. Line or grease an 8x8 pan. Combine all ingredients, pour into the pan, and bake 25 minutes. The recipe texture is much better the second day, so let sit overnight—very loosely covered—before tasting if possible.View Nutrition Facts
*See recommendations earlier in the post if unsure what type of cornmeal and fat sources will yield best results. If turning the recipes into muffins, shorten the baking time to 17 minutes. And if you're a visual person, be sure to check out the recipe video above!
The vegan cornbread recipe was adapted from these Applesauce Muffins.