Spicy Cranberry Cornbread

• 1 1/2 cups (355 ml) unsweetened plain vegan milk, more if needed
• 1 tablespoon (15 ml) apple cider vinegar
• 60 g ( 1/2 cup) unsweetened applesauce
• 2 tablespoons (30 ml) pure maple syrup
• 18 g (3 tablespoons) minced scallion
• 18 g (2 tablespoons) minced jalapeno pepper
• 15 g (2 tablespoons) dried sweetened cranberries, chopped
• 1 tablespoon (15 ml) neutral-flavored oil
• 120 g (1 cup) whole wheat pastry flour
• 60 g ( 1/2 cup) corn flour (see Notes)
• 88 g ( 1/2 cup plus 2 tablespoons) coarsely ground cornmeal
• 1 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper
• 12 g (1 tablespoon) baking powder
• Nonstick cooking spray

1. Put an 8-inch (20 cm) cast-iron skillet in the oven and preheat the oven to 400F (200C, or gas mark 6).
2. Combine the milk and vinegar in a medium-size bowl: The mixture will curdle and become like buttermilk.
3. Stir in the applesauce, syrup, scallion, jalapeno.
4. cranberries.
5. and oil.
6. Combine the flours, cornmeal, salt, pepper, and baking powder in a second medium-size bowl.
7. Whisk to combine.
8. Pour the wet ingredients into the dry and stir until combined, but do not over mix.
9. If the mixture is too dry, add additional milk 1 tablespoon (15 ml) at a time as needed.
10. The mixture should be pourable.
11. Carefully take the skillet out of the oven and coat it with cooking spray.
12. Pour the cornbread batter into the skillet and put it back in the oven.
13. Bake for 33 to 38 minutes, until a toothpick inserted into the center comes out clean.
14. Let cool slightly before serving.

milk, apple cider vinegar, unsweetened applesauce, maple syrup, scallion, jalapeno pepper, cranberries, oil, whole wheat pastry flour, corn flour, ground cornmeal, salt, ground black pepper, baking powder, nonstick cooking spray

Taken from www.cookstr.com/recipes/spicy-cranberry-cornbread (may not work)