Apple Corn Bread

[vegelady]

Apple Corn Bread
Source: Tara McDermott

2 apples, peeled and chopped fine
1 1/2 cups unbleached white flour
1 1/2 cups blue corn meal*
3 1/2 tsp. baking soda
1/2 tsp. salt
1 Tbsp. Sucanat
2 1/4 cups vanilla soymilk
1 tsp. cinnamon
1/4 cup apple sauce
2 Tbsp. maple syrup

DIRECTIONS:

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 a 3 Tbsp. 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.