This cornbread goes well with a bowl of chili.  Has a slightly sweet taste.  This recipe is from Plant Pure Nation cookbook


1 Tbl of egg replacer

2 Tbl of warm water

2 cups finely ground cornmeal

2 tsp baking powder

1/8 tsp sea salt

1 1/2 cups non dairy milk

1/4 cup applesauce

2 Tbl agave nectar


Preheat oven to 375 degrees.  Line a 9×9 inch square pan with parchment paper and set aside.

In a small bowl, mix egg replacer and water.  Set aside.

In a large bowl, whisk together the cornmeal, baking powder, and salt.

Add the milk, applesauce, agave, and egg replacer mixture to the large bowl.

Pour the batter into the prepared pan and bake for about 20 minutes, until a toothpick inserted into the center comes out clean.

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