Hey Hey Hey!
After wallowing in my own funk last week, this week feels like
sunshine and unicorns and rainbows or maybe just partly cloudy …
As I mentioned before Alex as Debbie Downer = Alex turned Baker in the kitchen. So here is recipe #2 for the week.
For a turn of events, my younger brother was on a mission to clean out the fridge full of leftovers. The last tupperware container to tackle was full of a tasty turkey chili made by Mom and you certainly can’t have chili without cornbread (tortilla chips do come pretty close thought ;). Without any eggs in the fridge I opted to try out a vegan twist on my usual recipe.
Yield: 6 mini loaves or 10 slices
Prep time: 5 minutes
Total time: ~25 minutes
1 c whole wheat all purpose flour
1 c cornmeal
3 T sugar
2.5 t baking powder
1 t salt
1/2 c unsweetened apple sauce
1 c almond milk
~1/4 c vegetable oil *I used just a little less than that because I was finishing what was in the bottle*
~1 c yellow corn *I might have mixed in a lot more .. I love a chunkier texture for my cornbread*
1. Preheat your oven to 400F. Spray your miniloaf pan or whatever baking pan you are using with non stick spray.
2. Combine all dry ingredients in medium bowl. Combine all wet ingredients in separate smaller bowl.
3. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the corn kernels – Don’t overmix!
4. Pour into your baking pan and bake for ~20 minutes
Enjoy a slightly spicy, super moist partner to your next bowl of chili 😀
I’m super excited to rock the red at tonight’s Capitals game against the Pittsburgh Penguins (booooooo!)
How do you like your cornbread – chunky or smooth?