Day 5: Western Nova Scotia

August 9, 2020

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Sweet Cornbread

May 22, 2017

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




  • 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



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.

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Fitness Instructor, triathlete, OCRer, backpacker, yogini, and vegan foodie to keep me energetic.

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