27 October 2009

Afterschool Snack: Apple Cornbread

The windy, wet weather has returned to the Pacific North'wet', and so this sounded perfect. It's cooling on top of the stove right now.

Apple Cornbread (Vegan)

1 c. yellow corn meal
1 c. whole wheat flour
1/4 c. organic sugar
1/2 tsp. salt
1 "egg" (= 2 Tbsp. ground flax + 3 Tbsp. water)
1 c. non-dairy milk (soy, hemp, rice, etc.)
1 Tbsp. vanilla
1/4 c. applesauce
4 tsp. baking powder
1/2 apple (honeycrisp is what I used)

Mix "egg" in a little dish and set aside to soak & set up a bit. Sift dry ingredients together into bowl; add wet ingredients. Stir until smooth. Cut apple in eighths & cut out core; slice thinly into batter & fold in. Bake in greased 8-inch square pan or iron skillet. Bake 25-30 minutes at 425.

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