1 cup cornmeal
1 cup all purpose flour
2/3 cup sugar
1 teaspoon sea salt
1/2 teaspoon pepper
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup unsweetened apple sauce
1/2 cup fat free nondairy milk (I use soy)
1/2 cup water
1 1/2 tablespoons chipotle sauce
1/2 jalapeño pepper, finely diced
1/4 cup sundried tomatoes, finely diced
1. Spray bottom of a glass baking dish with nonstick spray. Thoroughly mix dry ingredients in a large bowl.
2. Pour in wet ingredients, as well as the peppers and sundried tomatoes. Mix well.
3. Pour into baking dish and bake for 30 minutes at 350 degrees F (no preheat needed). Remove from oven and let cool 10-15 minutes.
My entire family loves this bread. It holds together well and is (for me) the perfect texture. I’ve also made this using 1/3 cup olive oil, rather than 1/3 cup apple sauce (delicious, but not as diet friendly).
Source of recipe: Modification of: http://vegweb.com/index.php?topic=29697.0