Vegan Cornbread Recipe

After years of meatless Thanksgivings, certain recipes have become definite staples on our table but I am still always on the hunt for new and tasty lenten dishes.  This recipe is for a light and fluffy vegan cornbread.  Tomorrow I'll be posting a couple more, both go-to and new, recipes that I'm making for this year!I've never made this particular recipe but am going to try it using Bob's Red Mill gluten/wheat free flour.  Since going totally Paleo (not by choice) almost two years ago, it's important for me to try and at least bring dishes that I can eat along with everyone else rather than expecting them to accommodate me.  I may actually end up making them as muffins, too.  I'll post photos on Friday but here's one from The Pretty Bee,  the site I found the original recipe on.

Vegan Cornbread

Ingredients

• 6 Tablespoons vegan buttery spread, melted
• 1½ cups yellow cornmeal
• 1 cup white spelt flour (all-purpose flour is fine) OR gluten free flour*
• 3½ teaspoons baking powder
• 6 Tablespoons unsweetened applesauce
• 2½ Tablespoons sugar
• 1¼ teaspoons salt
• 1⅛ cup non-dairy milk of your choice

Directions

1. Preheat the oven to 350 degrees F. Lightly grease a nine inch round or square pan.
2. In a large bowl, whisk together the cornmeal, white spelt flour, sugar, salt, and baking powder.
3. Add the applesauce, vegan buttery spread, and non-dairy milk.
4. Stir until combined, then pour into the prepared pan.
5. Bake at 350 degrees for 25-29 minutes, or until a toothpick inserted in the center of the cornbread comes out clean.

Note:

*If using gluten free flour, reduce the applesauce to 5 tablespoons.

 Looks amazing, right?  I can't wait to taste them!