Vegan Cornbread

by Kathleen Morrison

Servings: 9 servings

INGREDIENTS

1/2 cup whole wheat flour
3/4 cup white flour
3/4 cup polenta or regular cornmeal
4 tbsp. sugar
5 tsp. baking powder
1/2 tsp. salt
1/3 cup plus 2 tbsp. baby food applesauce
1/2 cup low-fat soy milk
1/2 cup water

INSTRUCTIONS

Mix dry ingredients in a bowl. Mix wet ingredients in another bowl. Add wet to dry and stir. Bake at 375°F in a glass 9-inch quiche pan or 8x11 pyrex for approximately 30 minutes, until top starts to look golden brown. Serve under spicy beans, or warm with maply syrup and honey.

CHEF COMMENTS

No comments are available.

Tagged: breads, cornbread add tags