Oil-Free Cornbread
These can be made as muffins or in an 8x8 pan.
Course: Breads/Biscuits
Keyword: Cornbread
Author: Mrs. Plant
- 1 cup of whole wheat whole wheat pastry, or spelt flour
- 1 cup of cornmeal fine ground
- 1 T baking powder
- pinch salt
- 1 cup plant-based milk
- 1/4 cup maple syrup
- 1/4 cup unsweetened applesauce
- 1 T tahini runny tahini is best! - optional, but makes the texture less dry
Preheat oven to 375 degrees.
Stir the dry ingredients together.
Add the wet ingredients and mix well.
Pour batter into a nonstick 8x8" square pan.
Bake for 18-20 minutes until lightly browned and cracked on top.
NOTE: Muffins are perfectly done at 16-18 minutes cook time.