2 t apple cider vinegar
2 c almond milk
1 1/2 c yellow cornmeal
1 c unbleached XL-flour
2 t baking soda
1 t XL-salt
3 T XL-sugar
1/3 c unsweetened apple sauce
1 T mashed XL-avocado
1/4 c frozen or fresh corn kernels
Preheat your oven to 400° F.
Combine vinegar, almond milk, apple sauce, avocado.
In separate bowl combine cornmeal, flour, baking soda, salt, sugar, corn kernels.
Combine wet and dry ingredients into one bowl and mix well.
Bake in lined, or nonstick baking dish for 50 minutes, or until cornbread passes clean knife test.
Cool & serve.
Cmmt: XL indicates uncommon extravagantly luscious foods