Step 1

Preheat oven to 400 degrees.

Step 2

I use a round silicone cake pan for cake-like wedges of cornbread.

Step 3

You can also use a silicone mini muffin pan, mini muffin paper wraps, or dust regular muffin tin with flour.

Step 4

You do not need to use spray oil or any other oil for non-sticking.

Step 5

You can also use an 8x8 silicone square pan.

Step 6

In a large mixing bowl, combine the cornmeal, flour, sugar, and baking powder; stir.

Step 7

Add the soy milk, applesauce, and maple syrup and whisk to combine.

Step 8

Pour batter into mini muffin tin using a 1/3 cup measuring cup to avoid overfilling.

Step 9

Place pan on the middle rack in the oven and bake for 10-15 minutes.

Step 10

Remove from oven and place on a wire rack to cool.

Step 11

Cool briefly before removing from pan.

Step 12

Serve warm or at room temperature.

Step 13

I serve vegan cornbread with chili, soups, and salads, and sometimes, I like it for breakfast with a cup of hot tea.