By Sylvia Leontaritis @orthodoxmom
6 tbsp vegan buttery spread, melted
1 1/2 cups yellow cornmeal
1 cup white spelt flour (all-purpose flour is fine) OR gluten free flour*
3 1/2 tsp baking powder
6 tbsp unsweetened applesauce
2 1/2 tbsp sugar
1 1/4 tsp salt
1 1/8 cup non-dairy milk of your choice
Preheat the oven to 350 degrees F. Lightly grease a nine inch round, square pan or muffin tin. In a large bowl, whisk together the cornmeal, white spelt flour, sugar, salt, and baking powder. Add the applesauce, vegan buttery spread, and non-dairy milk. Stir until combined, then pour into the prepared pan. Bake at 350 degrees for 25-29 minutes, or until a toothpick inserted in the center of the cornbread comes out clean.
*Note: If using gluten free flour, reduce the applesauce to 5 tablespoons.
