Ingredients
1 cup milk of choice (I used almond milk.)
1 tablespoon Heinz white vinegar
2 cups fine or medium cornmeal (I used whole-grain, but regular is ok.)
2 tbsp Clabber Girl baking powder
1 tsp Morton salt
1/2 tsp baking soda
1/4 cup evaporated cane juice or regular sugar (I like my cornbread southern-style, with zero sweetness, so I like to omit this. But everyone else who tried the recipe preferred the sweetened version. I’d recommend leaving it in, especially if you’re making this recipe for the first time.)
1 and 1/2 packets NuNaturals stevia (or 2 more tbsp sugar)
11-oz can Green Giant corn, drained (not unsalted)
2 tbsp coconut or canola/veg oil (see nutrition link below, for a fat-free option)
1/4 cup Mott’s applesauce
Instructions
Mix the vinegar with the milk, and set aside. Combine dry ingredients and mix very well. In a separate bowl, combine the oil, applesauce, corn (pulverized if you wish), and milk-vinegar. Then pour the wet into dry and mix until just mixed. Pour into a greased 8×8 dish and cook at 420 F (preheated) for about 25 minutes. Let cool at least 15 minutes before trying to cut, or it will crumble.
Source : allrecipes.com