Cornbread is such an amazing touch to meals! (Especially chilli;) 

Being allergic to dairy, it’s hard to find a good recipe without it. I changed some things up in a recipe I found, and I believe it was a success! 

This was a dense one, and not overly sweet. I enjoyed this guy for a whole week. Could feed around 10 people

Ingredients 

• 1 cups organic cornmeal
• 1 1/2 cup organic whole wheat all-purpose flour
• 1 cup Bobs Red Mill Masa Harina(or sub 1C cornmeal)
• 2 teaspoons baking powder
• 1/4cup organic coconut oil (melted/liquid)
• 1/8cup unsweetened applesauce 
• 2 Tbsp maple syrup
• 2 Tbsp brown sugar 
• 2 cups plain almond milk 
• 2 teaspoons organic apple cider vinegar
• 1/2 teaspoon sea salt salt

Directions 

1. Combine the almond milk and apple cider vinegar in a medium bowl and wisk together. Put to the side. 
2. Combine all dry ingredients together (cornmeal, flour, masa, brown sugar, baking powder and salt) in a medium-sized bowl and stir until well mixed.
3. Add melted coconut oil and maple syrup to the almond milk/vinegar and wisk until bubbly.
4. Mix the wet ingredients into the dry ingredients and stir until well combined. If the batter is watery, add a little more flower, if ultra thick, add a littl more almond milk) 
5. Transfer the batter into an 8 x 8 glass baking dish-sprayed with olive oil (spatulas help a ton here) 
6. Bake at 350 degrees for about 30 – 35 minutes (finished when a toothpick comes out of the middle clean)

Befor baking:

And after: