1 c. cornmeal

1 c. gluten-free flour

4 t. baking powder

1 t. salt

1 can of corn, drained

1/2 c. sundried tomatoes, chopped

1/4 c. rosemary (whole leaves, not chopped)

1 c. rice milk

1 T.cider vinegar

1/4 c. unsweetened applesauce

1/4 c. olive oil

Preheat oven to 350 degrees F.

Mix together the dry ingredients (cornmeal, gluten-free flour, baking powder, salt) in a large mixing bowl. Add the drained corn, chopped sundried tomatoes and the rosemary. Stir to coat.

Mix together the wet ingredients (rice milk, cider vinegar, applesauce and olive oil) in a large measuring cup. Add to the dry ingredients and stir until just combined.

Pour batter into muffin tins lined with muffin papers and bake for 15-20 minutes. Remove to a rack to cool.

chocolatecoveredkatie: Vegan Cornbread