This slightly sweetened cornbread pairs perfectly with chili.
1 cup unsweetened, unflavored plant-based milk
½ cup unsweetened applesauce
1 tablespoon flaxseed meal
¼ cup of pure maple syrup
1 tablespoon apple cider vinegar
1 cup whole wheat flour
1 cup yellow cornmeal
1 teaspoon baking powder
¾ teaspoon sea salt
1 cup frozen corn
Preheat oven to 375°F. Line an 8-inch square baking pan or 2-quart square baking dish with parchment paper. In a bowl, stir together the first five ingredients (through vinegar). Let stand for 5 minutes.
Add the remaining ingredients minus the corn and stir just until moistened. Stir in corn. Spread batter in prepared pan.
Bake 30 to 35 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes. Cut into squares and serve warm.