Flourless Vegan Cornbread

Totally Addictive Cornbread

(gluten-free!)

• 1 cup milk of choice (I used almond milk.)
• 1 tabespoon white vinegar
• 2 cups fine or medium cornmeal (I used whole-grain, but regular is ok.)
• 2 T baking powder
• 1 tsp salt
• 1/2 tsp baking soda
• 1/4 cup evaporated cane juice or regular sugar (I like my cornbread southern-style, with zero sweetness, so I like to omit this. But everyone else who tried the recipe much preferred the sweetened version.)
• 1 and 1/2 packets stevia (or 2 more T sweetener)
• 11-oz can corn (not unsalted)
• 2 T coconut or canola/veg oil (see nutrition link below, for a fat-free option)
• 1/4 cup applesauce

Mix the vinegar with the milk, and set aside. Combine dry ingredients and mix very well. In a separate bowl, combine the oil, applesauce, corn (pulverized if you wish), and milk-vinegar. Then pour the wet into dry and mix until just mixed. Pour into a greased 8×8 dish and cook at 420 F (preheated) for about 25 minutes. Let cool at least 15 minutes before trying to cut, or it will crumble. (Side note: true southern cornbread is supposed to be crumbly. If you prefer cake-like cornbread, click the ”calories and nutrition facts” link below, as I’ve posted my non-crumbly cornbread recipe on the linked page.)

Click the following to see the Calories and Nutrition Facts.