1 c. cornmeal

1 c. white whole wheat flour

4 t. baking powder

1 t. salt

1/4 c. rosemary leaves, left whole

1/2 c. sundried tomatoes, chopped

1 c. rice milk

1 T. cider vinegar

1/4 c. unsweetened applesauce

1/4 c. olive oil

1 can of corn, drained

Preheat oven to 350º F.

In a large bowl, mix together the dry ingredients (cornmeal, white whole wheat flour, baking powder, and salt). Stir in the rosemary and sun-dried tomatoes.

In a small bowl mix together the wet ingredients (rice milk, cider vinegar, olive oil and unsweetened applesauce). Pour the wet ingredients into the dry ingredients and mix just until well blended. Stir in the corn.

Pour the mixture into muffin pans lined with muffin papers.

Bake for 15-20 minutes, until a toothpick inserted in the center comes out clean. Cool for a few minutes in the muffin trays and then transfer to a wire rack to cool completely.

chocolate covered katie: Vegan Cornbread

Yield: