We live in the south, where cornbread is a big deal. It has to be a little sweet (but not too sweet!), cakey and a little crumbly (but not too crumbly!). With a little experimentation, I think I’ve hit upon a vegan cornbread recipe that hits all the right notes.

One note – try to use expeller-pressed canola oil if you can find it. Traditional canola oil is processed with heat and chemicals that damage the fatty acids. Expeller-pressed oil is just that – they press the oil out of the canola seed, and the Omega 3’s stay intact. It’s getting easier to find in most grocery stores, just be sure to read the labels.

Vegan Cornbread

Ingredients:

• 1 1/4 c flour
• 1 c yellow cornmeal
• 2/3 c sugar
• 1 tsp salt
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 2 T applesauce
• 1 c almond milk
• 1/4 c canola oil – preferably expeller-pressed

Instructions:

Heat oven to 400 degrees. Grease an 8×8 square pan.

Combine the dry ingredients in a large bowl. In a smaller bowl, combine the applesauce, almond milk, and oil.

Add the liquid ingredients to the dry ingredients all at once, stirring just until well combined. Pour the batter into the prepared pan.

Bake for 25 – 28 minutes, until a toothpick inserted in the center comes out clean.

Perfect with Vegan White Bean Chili or Black Bean and Sweet Potato Chili!

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