I love a good cornbread, and these couldn’t be easier to make. They’re sweet and delicious and a perfect accompaniment to a hearty soup or stew.
1 cup non-GMO cornmeal
1 cup oat flour (brown rice flour works well, too)
1 tbsp aluminum free baking soda
2 tbsp coconut palm sugar
1 cup non-dairy milk
1/4 cup unsweetened applesauce
1/4 cup maple syrup
- Heat oven to 400.
- In a large mixing bowl, whisk together the dry ingredients.
- Add the wet ingredients to the dry ingredients and stir until combined.
- Pour batter into prepared muffin pan and bake for 20 minutes.