I love a good corn bread recipe & this one always hits the spot whenever I make my chili.

Ingredients

1. 1 cup cornmeal or fine chickpea flour
2. 1 1/3 cup vegan buttermilk
3. 1 cup gf flour or oat flour & 1 tsp guar gum if corn free
4. 1/4 cup sugar
5. 2 tsp baking powder
6. 1/2 tsp baking soda
7. 1/2 tsp salt
8. 1/2 cup applesauce, OR potato water *See notes to make potato water
9. 1/4 cup vegan butter, melted

Directions

1. Preheat oven to 375
2. Mix all ingredients into a blender till smooth.
3. Pour the ingredients into a lightly oiled 9×13 baking dish or into lightly oiled muffin tins.
4. If in muffin tins, Bake for 20 mins or till tops are golden brown.
   If in a baking dish, bake for 45-50 mins or till top is golden brown.

NOTES:

*Instead of using non dairy milk like most bread recipes, I like to use 1/2 cup potato water. (You can also use sweet potatoes or applesauce if nightshades are an issue; but it will not rise as much & not have a neutral flavor). The potato water makes the final product taller, fluffier, and moist. To achieve this potato water, I mash up one small boiled potato with 1 cup water until you get a mushy runny paste (kinda like applesauce). I then use 1/2 cup of this mixture in the recipe. See picture below for the right consistency:

ENJOY!

~Please leave a comment below on how you liked this recipe~