1 3/4 cups of corn meal
1/4 cup of rough ground corn meal for texture
1/2 cup of apple sauce to replace eggs
2 cups of nut milk ( I used cashew milk)
2 teaspoons baking soda
1 teaspoon baking powder
I oiled a a 10″ cask iron skillet, mixed the indrigedents in a bowl, tossed it in at 4:25 and let it cook for 15 minutes. I learned afterwards that when using apple sauce to replace eggs, baking soda generates more lift, so I need to mess with per portions.
Notes: The corn bread tasted great, but it was a little crumbly and slightly dry. A great start for a recipe I started on the fly by combing a couple of others, but I need to make it a few times to perfect it.