Whole Food Plant Based Cornbread that's simple, soft, and healthy! It's fluffy, tender and loaded with corn. Whip up a quick batch to pair along with your next chili night!
Set oven for 350°. Mix milk & vinegar together in a small bowl and set aside to make your "buttermilk" mixture
In a medium bowl, whisk together all dry ingredients. Add applesauce and buttermilk to dry ingredients and mix until just combined. Fold in corn and jalapenos (if using).
Lightly spray 8x8 baking dish with non-stick spray or line with parchment paper. Add corn bread batter into dish and smooth out top. Bake for 28-30 minutes, until toothpick comes out clean. Let cool and enjoy!
Notes
Storage- After fully cooled, store leftover covered in the fridge for up to 3 days.