There are a variety of vegan cornbread recipes on the web. I've tried quite a few, but this is my favorite. I made a few tweaks with the original recipe I found. Folks who've tasted it, can't believe it's vegan - made without oil and eggs.!

• 1 cup organic cornmeal
• 1 cup whole wheat pastry flour
• 1 T baking soda
• 2 T monk sugar
• 2 T light brown sugar
• 1/4 cup organic applesauce, unsweetened
• 1/4 cup pure maple syrup
• 1 cup of your favorite non-dairy milk (For this recipe, I like to use almond!)
• 1/2 cup frozen corn kernels, organic (optional)

Preheat oven to 400.

In large bowl, whisk the dry ingredients. Then add the liquid ingredients and frozen corn.  Mix with wooden spoon till well blended.

Put batter in round 9 inch cake pan and bake for 15 minutes.