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.
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.