GF/dairy free Cornbread (MOIST)

This is Gluten free and dairy free--It came out soooooooo moist!! What a treat. THE CORNMEAL BRAND MAKES A BIG DIFFERENCE--I REALLY LIKE THE STONE GROUND HODGSON MILLS. Note: this has a slightly different taste due to the applesauce. Also at the bottom of this recipe is a link to a sweet cornbread recipe that my boys like best.

Preheat oven to 450. Take a 9 inch iron skillet and place one tablespoon of olive oil in the pan. Place the pan in the oven while it is preheating.

Meanwhile whisk in a large bowl

1 & 3/4 Cups cornmeal (I used Hodgson Mill Brand)

1 tab sugar

1 tsp Baking Powder (I use a salt free version so you may need to adjust the amount of salt)

1 tsp Baking Soda

1 tsp salt.

In a 2 cup measuring cup place 2 Tbs Apple Cider Vinegar with enough Soy Milk to make 2 cups--let this sit for a few minutes until it thickens like buttermilk)

Meanwhile add 6 tablespoons of unsweetened applesauce and 2 more tsp of baking powder to the dry ingredients (this is a replacement for 2 eggs).

Add the wet ingredients to the bowl of dry ingredients. When just mixed (don't over mix) Pour the batter into the hot skillet.

Bake until the top is nice and brown and the center feels firm when pressed--about 20 minutes. If it is nice and brown and the center isn't done, just cover loosely with foil and keep checking.

Cool for 4-5 minutes and then serve right from pan.
Sooooooooooooo MOIST!!!!

For a sweet version that is not dairy free go here: http://nannykimsrecipes.blogspot.com/2008/12/gluten-free-sweet-corn-bread.html