This cornbread is tender and perfectly delicious without using eggs or dairy. Serve it up for dinner with chili, on the side with a fresh fruit salad, or some of us would be just as happy to put it in a bowl and top with fruit sauce or syrup and milk! Anyway you eat it, it is home cooking at it’s best; you might want to put it on the menu for tonight.
1 cup almond milk or milk of choice
1/2 cup applesauce
3 tbsp maple syrup or honey*
1/2 tbsp lemon juice
1/2 cup white whole-wheat flour**, stir before measuring
1/2 cup whole-wheat pastry flour**, stir before measuring
2 tbsp almond flour, lightly pressed to measure
1 cup whole-grain cornmeal
1 tbsp golden flax meal
1 tbsp Rumford’s baking powder
1/2 tsp salt
As soon as you mix the wet and dry ingredients together, it is best to go right into the oven as the baking powder will start activating. If you wait, the cornbread will not be as nice and light.
If your baking powder is old or has been around moisture it will not work as well, so it is important to always use fresh baking powder. Buy it in smaller containers if you don’t use it very often.
*For a no sugar version, we use date syrup. It will not be quite as sweet, and the end result will be a slightly darker cornbread, but perfectly yummy just the same!
** For gluten-free, replace the white whole-wheat with GF flour blend and the pastry flour with GF oat flour.