1 1/2 Cups All-Purpose Flour
1 Cup Yellow Cornmeal
2 1/2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
3/4 Cup Corn Kernels, Fresh or Thawed from Frozen
1 Cup Plain, Unsweetened Non-Dairy Milk
1/3 Cup Light Brown Sugar, Firmly Packed
1/3 Cup Olive Oil
1/4 Cup Unsweetened Applesauce
3 Tablespoons MiSOgood Spicy Miso
1 Tablespoon Apple Cider Vinegar
Preheat your oven to 400 degrees and and lightly grease a 9-inch cast iron skillet.
In a large bowl, whisk together the flour, cornmeal, baking powder, and baking soda. Once combined, add the corn kernels and toss to coat. Make sure the pieces are all separated and covered in dry ingredients to prevent them from simply sinking to the bottom of the cornbread as it bakes.
In a separate bowl, mix the non-dairy milk, sugar, oil, applesauce, miso, and vinegar. Pour these wet ingredients into the dry and stir with a wide spatula until just combined. A few errant lumps are perfectly fine to leave in the batter; do not over mix.
Pour the batter into your prepared skillet, smoothing out the top with your spatula. Tap the pan a few times on the counter to remove any air bubbles.
Bake for 20 - 25 minutes in the center of your oven until golden brown and a toothpick inserted into the center comes out clean. Let cool for at least 15 minutes before slicing and servinge.
Makes 8 - 10 Servings
Notes: If you like your cornbread really hot, go ahead and add 1 seeded and minced fresh jalapeno at the same time as the corn kernels.
