Apple Corn Bread

Courtesy of Tara McDermott. This is the best cornbread I have ever eaten. It is moist and sweet rather than spicy. It is adapted from the cornbread recipe in New Farm Vegetarian Cookbook, which is also quite good.


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.

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See other recipes submitted by Chet Day