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Pecan Berry Cornbread

What you need: 

1 3/4 cup soy milk
1/2 cup cranapple juice
1/4 cup agave nectar (maple syrup or other liquid sweetener is fine)
1 teaspoon vanilla extract
1/3 cup applesauce
1 3/4 cups cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup flour (I used whole wheat)
1/4 cup 807]cornstarch (tapioca starch works the best, I think... but cornstarch is always on
hand for me)
2 tablespoons sesame seeds
1 1/2 cups dried cranberries (I’ve tried blueberries and cherries and they both came out
excellent!!)
1/4 cup pecans

What you do: 

First off, you're going to need to Preheat your oven to 375. Lightly grease an 8x6 pan (or similar).
In a large bowl, blend together the applesauce, soymilk, juice, agave nectar and vanilla.
Stir in the cornmeal, starch, baking soda, flour and salt and mix that up really well.
Add the rest of the ingredients the wonderful mixture. Bake for 45 minutes.

Preparation Time: 
1 hour
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

I was very curious about this cornbread recipe as it is unlike any other cornbread I have tried.  I did a few subs...EnerG for cornstarch and sunflower seeds for the sesame seeds (at least they began with a 's'...which at the time made sense to me).  It turned out very well and I am very pleased with the results!  I think it will make a great breakfast muffin or a snack muffin.  I was leery about fruit and nuts in my cornbread but it is really good.  Next time though I think I will try it with a finer grind of cornmeal as I think it might make it a little more delicate.

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Yummy! I ate it for breakfast this morning.  :D

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