This has become our favorite cornbread recipe because it is so moist and flavorful. If a topping is desired, use a plant-based spread such as Spectrum Spread, which is made with canola oil.

  • 1 c. rice milk
  • 1 T. apple cider vinegar
  • 3/4 c. unbleached white flour
  • 1/2 c. corn meal
  • 1/2 c. corn flour
  • 2 t. baking powder
  • 1 t. baking soda
  • 1/4-1/3 c. sugar
  • 1/2 t. salt
  • 1/3 c. canola oil
  • 1/3 c. unsweetened applesauce
  • 2 t. vanilla extract

Preheat oven to 350°. Lightly grease an 8" or 9" square baking dish with a vegetable-based spread (such as Spectrum Spread).

Pour rice milk and apple cider vinegar into a small bowl. Set aside. In a large bowl whisk together dry ingredients (flour, corn meal, corn flour, baking powder, baking soda, sugar, and salt). Add canola oil, applesauce, and vanilla to rice milk-vinegar mixture; whisk to blend. Add liquid ingredients to dry ingredients, and stir until just blended.

Pour batter into the prepared baking pan, and bake for 32-35 minutes. Remove bread from oven when the top starts to brown, bounces back slightly when lightly pressed, and a toothpick inserted into center of bread comes out clean. Allow to cool 20 minutes, then run a knife between the edge of the bread and the baking dish. This bread is excellent sliced and toasted or warmed in the microwave for 20 seconds.

Copyright Kay Bushnell