Low Fat Vegan Cornbread
1.5 cups non-dairy nut, hemp, or soy milk (can mix 3/4 cup non-dairy milk with 3/4 cup water for super low fat version)
1.5 Tablespoons white, regular, apple cider, or rice vinegar
1/2 cup plain applesauce
1 cup flour
1 cup cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 cup sugar
Preheat oven to 425 degrees (218 Celsius)
Directions: Combine non-dairy milk and vinegar in a small bowl, set aside.
Mix all dry ingredients in a large bowl. Then add the non-dairy milk, which will have curdled from the vinegar, and the applesauce. The resulting mixture will look like cake batter:
Pour the mixture into a seasoned cast iron pan or a 9 x 9 baking dish. I used a combo of my small cast iron pan and 7 muffin cups.
25 minutes for one big pan or 9 x 9 baking dish
20 minutes for 2 small pans or loaves
15 minutes for muffins
Test for done-ness by inserting a toothpick or knife, if it comes out clean, cornbread is done.