1 cup Cornmeal
1 cup Bread flour
2 Tbs Sugar (or sweetener of choice)
1 Tbs Baking Powder
1 cup Almond Milk (unsweetened)
2 tsp Apple Cider Vinegar
1/4 cup Applesauce (unsweetened)
2 Tbs Maple Syrup
1 can Creamed Corn (8oz - optional)
1 tsp Salt

1 cup Cornmeal 1 cup Bread flour 2 Tbs Sugar (or sweetener of choice) 1 Tbs Baking Powder 1 cup Almond Milk (unsweetened) 2 tsp Apple Cider Vinegar 1/4 cup Applesauce (unsweetened) 2 Tbs Maple Syrup 1 can Creamed Corn (8oz - optional) 1 tsp Salt

Whisk the milk and vinegar together and set aside. Sift the dry ingredients together into a large bowl and mix thoroughly. With a large spoon or rubber spatula, slowly stir in the applesauce, maple syrup, and corn. Add the almond milk and stir just long enough to combine. Pour batter into a parchment lined pan, seasoned iron skillet, or muffin pan. Bake at 350 degrees for 30 minutes or until an inserted toothpick comes out clean.