Cornbread should be sweet.

There. I said it.

I may not have been raised in the south, and may not agree with a lot of the southern-style cooking; but they have my heart with cornbread.

The little sweetness makes it feel like such a treat, brings out the heat in chili, and keeps the bread moist longer when it's sweetened a bit.

Cornbread should be easy to make, since it's being thrown together as a side for other dishes. This is a one bowl recipe to keep the dirty dishes and prep time to a minimum.

Let's get down to some home-style baking, ya'll. 

Sweet Cornbread

Ingredients

• 1 c cornmeal

• 1 c flour/flour blend (not a sensitive recipe. I prefer a mix of quinoa, rice protein powder, coconut, oat. White or wheat flours work just fine!)

• 1 T baking powder

• ½ tsp salt

• ¼ c applesauce of choice, ideally unsweetened

• ¼ c + 2T maple or agave syrup

• 1 c nondairy milk of course, ideally unsweetened

Directions

Preheat oven to 400°F and grease 8X8 casserole dish or 9 inch pie dish.

Mix dry (first 4) ingredients.

Add remaining ingredients one at a time until mixed through.

Pour mixture into dish.

Bake for 25-30 minutes, until knife/toothpick inserted and removed comes out clean.

Try not to eat it all, but I won’t judge you if it becomes dinner… Or a massive topping on your chili.