Healthy cornbread that's tender, moist, and the perfect balance of salty and sweet. And not only is it easy, it's versatile, too! In addition to the stoneground cornmeal, use your favorite flour, whether that's a whole-grain variety, all-purpose, or a gluten-free blend. This vegan cornbread turns out delicious every time! This recipe is vegan and made without oil, coconut, or refined sugar; can also be nut-free, soy-free, and gluten-free depending on milk and flour used.Yield: makes one 8x8 pan; serves 6 to 8 people
Preheat oven to 400 degrees F (204 C), and line an 8x8 inch baking pan with parchment (or use a silicone pan).
In a mixing bowl, whisk together the cornmeal, flour, nutritional yeast, baking powder, baking soda, and salt. In a small bowl whisk together the milk, vinegar, maple syrup, and apple sauce.
Pour wet ingredients into dry, and stir to combine. Pour into prepared pan, and bake for 27 to 29 minutes, or until a toothpick inserted in the center comes out clean.
Allow cornbread to cool in the pan for about 10 minutes, then transfer to a cooling rack for another 15 to 20 minutes before slicing into 16 squares.
Nutrition facts are estimates and represent one piece of cornbread (1/16 of the recipe).Store cornbread in an airtight container at room temperature for up to 3 days, refrigerated for up to 5 days, or frozen for up to 1 month.