apple corn bread recipe

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2 apples, peeled and chopped thinly

1 1/2 cup unbleached white flour

1 1/2 cup blue corn meal*

3 1/2 tsp baking soda

1/2 tsp salt

1 tbs Sucanat**

2 1/4 cup vanilla soymilk

1 tsp cinnamon

1/4 cup apple sauce

2 tbs maple syrup

 

Preheat oven to 400 degrees. Oil a 10-inch iron skillet

and heat in oven.

 

Peel apple and cut into very thin pieces of any size. In a

large bowl, combine all other ingredients and then add

apple. Do not overmix. Pour into heated iron skillet (or

just oil a regular casserole pan), and bake 35-45 minutes

on the top shelf. When an inserted knife comes out clean,

it's done.

 

This recipe is very moist, but not soggy. If you're not

interested in having a fat-free dish, add 3 tbs of

canola oil to improve the flavor a little bit. Also,

flavored applesauce works well.

 

* If blue cornbread is unavailable, use the regular yellow

variety.

 

** Sucanat = SUgar CAne NATurally. This is an unrefined

natural sugar made from evaporated sugar cane juice. It

has a slightly earthy flavor, and looks similar to brown

sugar, with slightly larger granules. Many vegetarians

avoid white sugar which is refined using charred animal

bones as a filter and because it is missing any

nutritional value. Brown sugar and Turbinado sugar make

good substitutes. Sucanat tends to be less sweet than

white sugar.