Cornbread (WFPBNO)

I love cornbread with a big pot of soup or greens. Cornbread is also a must for an amazing dish of Cornbread Dressing. I made this cornbread and used it in my dressing for Thanksgiving. It was the most delicious dressing I've ever made! To me the trick to a good cornbread is preheating your cast iron skillet while the oven preheats. You want to pour your batter into that hot skillet and hear it sizzle. You won't regret making this. Just be sure your skillet is well seasoned. I know if you rub the inside with oil using a paper towel you are not really consuming oil. The oil is helping to season your skillet and remember to never wash your cast iron with soap. Let's make some cornbread.

• 1 1/2 tablespoons Bragg's apple cider vinegar (with the mother)
• 1 1/2 cups vegan milk
• 1 cup yellow cornmeal
• 3/4 cup all purpose flour (I use unbleached)
• 1/4 cup brown sugar or coconut sugar
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsweet applesauce (a 4 ounce cup)

Preheat oven to 400 and place your cast iron skillet in there while it's preheating. Combine apple cider vinegar and non-dairy milk in a measuring bowl. Stir and let sit for 10 minutes to make buttermilk.

Mix all the dry ingredients into a bowl. Stir with a spatula.

Add wet ingredients (buttermilk and applesauce) to dry and stir until combined. Don't over stir. 

Carefully removed the cast iron skillet from the oven and pour the batter into the pan. 

Return to oven and cook 25-30 minutes until a toothpick comes out clean. 

Allow to cool for 5-10 minutes before cutting. 

Enjoy!!!