Almond milk, Aunt Jemima, Aunt Jemima Yellow Corn Meal, Bake, Baking powder, Coconut oil, Cook, Cornbread, Cornmeal, food, Food on Fridays, Gluten-free diet, Shopping, Soybean, Special Diets
“Wow! What did you different? This cornbread is moist.”
Swallowing my pride, I admitted I followed the directions on the package, with just a few exceptions.
The warm sweet fragrance will greet your family, and the stress of the day will dissipate as they hold the toasty warm bread in their hands dabbing the tip into wonderfully sticky apple butter.
We enjoy with apple butter, but it is delicious plain.
Preheat a toaster oven to 425 degrees
1 cup of cornmeal (be careful and look on your label, I was shocked how difficult it was to find one without wheat additives)
*Aunt Jemima Yellow Corn Meal is gluten-free– I’m using the back of her bag for my basic guideline
1 cup of soy flour
2-4 tablespoons of sugar
4 teaspoons of baking powder
1/2 ts. salt
1 cup of almond milk
1/4 c unsweetened applesauce
Mix well and pour into an 8 inch round or square pan sprayed with coconut oil.
Bake for 20 minutes