The Happy Herbivore Cookbook – Quick Cornbread

This is my favorite cornbread recipe. It’s quick and simple — the kind of recipe you can whip up at any time because you always have the ingredients on hand.

Quick Cornbread – serves 6

Ingredients:
1 c cornmeal
1 c whole wheat pastry flour
1 tbsp baking powder
1/2 tsp fine salt
1 cup non-dairy milk (such as fat-free soymilk)
1/4 cup unsweetened applesauce
1/4 cup pure maple syrup
2 tbsp raw sugar (optional)

Preparation:
Preheat oven to 400F. Whisk cornmeal, flour, baking powder and salt together in a large bowl. Add non-dairy milk, applesauce, maple syrup and sugar, if using, on top. Using a spatula, stir until just combined. Pour batter into a nonstick shallow 9″ pie dish, or other oven-safe dish. Bake for approximately 20 minutes or until a toothpick inserted into the center comes out clean.

Lindsay S. Nixon is a rising star in the culinary world, praised for her ability to use everyday ingredients to create healthy, low fat recipes that taste just as delicious as they are nutritious. She is the author of the bestselling cookbook, The Happy Herbivore Cookbook and she recently released a second cookbook, Everyday Happy Herbivore. Lindsay’s recipes have also been featured in The New York Times, Vegetarian Times, Women’s Health Magazine and on The Huffington Post.