Sweet Cornbreads (wfpb & traditional recipe)

• I love cornbread, especially the sweet kind! This first recipe is healthy, whole grain, and delicious! Add blueberries and turn it into healthy blueberry muffins too! The second is more traditional (white four and sugar so it turns out lighter and more yellow). Both great!
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Mel's above, WFPB below
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WFPB Cornbread- from Minimalist Baker 

Crumbly, perfect vegan cornbread that requires just 10 ingredients and less than 45 minutes. A classic, crumbly sweet cornbread perfect for just two! Serves: 8

• 3 small flax eggs (1 1/2 Tbsp flax seed meal + 5 Tbsp water) (in a medium mixing bowl)
• 1 1/4 cup + 1 Tbsp plain unsweetened almond milk (in a side dish)
  3 tsp lemon juice or apple cider vinegar
• 3/4 tsp baking soda
• 6 Tbsp vegan butter, melted (or coconut oil)
• 2/3 cup cane or granulated sugar (or honey)
• 3 Tbsp unsweetened applesauce (or crushed pineapple)
• 1/4 tsp sea salt (or more if using coconut oil)
• 1 1/3 cup fine yellow corn meal
• 1 ¼ c. ww flour

1. Preheat oven to 350 degrees F and prepare muffin pan or grease an 8x8 or 9x13 baking dish.
2. Prepare flax eggs in a bowl and let set for a few minutes to achieve an “eggy” texture. In a small side bowl, measure out almond milk and add lemon juice and let curdle for a few minutes.
3. To the flaxseed bowl, add baking soda, melted butter and sugar and whisk vigorously to combine. Then add applesauce, curdled milk, and salt and whisk once more. Next add cornmeal and flour and stir with a spoon until just incorporated. It will look thin and somewhat lumpy. That’s what you’re going for. (I add a bit more flour than what it calls for because I thought it was too thin).
4. Pour batter into baking dish
5. Bake for 20 minutes for muffins or 28-35 minutes for pans, or until the edges are golden brown and a toothpick inserted into a center comes out clean.
6. Let rest in the cooking dish for a few minutes before serving.
7. Will keep in an airtight container for up to a couple days. Store in the freezer to keep longer.

• Mel's Kitchen Cafe
• 1/2 cup (3 ounces) cornmeal
•  1 1/2 cups (7.5 ounces) flour (see note)
•  2/3 cup (5 ounces) granulated sugar (see note)
•  1 tablespoon baking powder
•  1/2 teaspoon salt
•  1/3 cup oil
•  3 tablespoons butter, melted
•  2 eggs, beaten
•  1 1/4 cups milk

HONEY BUTTER:

•  1 cup (2 sticks, 8 ounces) butter, softened (I use salted)
•  1/2 cup honey
•  1/2 cup marshmallow fluff

INSTRUCTIONS

1. Preheat the oven to 350 degrees. Lightly grease an 8X8- or 9X9-inch baking pan (I always use metal; glass pans will bake differently).
2. For the cornbread, in a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Add the oil, butter, eggs, and milk and stir with a whisk or rubber spatula until just combined. The batter will be runny.
3. Spread the batter evenly in the prepared pan. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
4. For the honey butter, whip all the ingredients together with an electric mixer. Best served at room temperature so it is soft and spreadable.

NOTES

Flour: I often use half to 3/4 finely ground white whole wheat flour with good results - and sometimes I get crazy and use 100% whole wheat flour (always finely ground white wheat); the cornbread is a bit more dense with all wheat flour but still delicious.

Sugar: the sugar can be decreased by half with less sweet, but still good, results.

Doubled Recipe: this recipe doubles for a 9X13-inch pan (or 1 1/2 the recipe for a 9X13-inch pan for slightly less thick cornbread).