Tara McDermott's Apple Corn Bread Recipe

•  2 apples, peeled and chopped thinly
•  1 1/2 cup unbleached white flour
•  1 1/2 cup blue corn meal*
•  3 1/2 tsp. baking soda
•  1/2 tsp. salt
•  1 Tbsp. Sucanat
•  2 1/4 cup vanilla soymilk
•  1 tsp. cinnamon
•  1/4 cup apple sauce
•  2 Tbsp. maple syrup

Peel apple and cut into very thin pieces of any size. In a large bowl, combine all other ingredients and then add apple. Do not overmix. Pour into heated iron skillet (or just oil a regular casserole pan), and bake 35-45 minutes on the top shelf. When an inserted knife comes out clean, it's done.

This recipe is very moist, but not soggy. If you're not interested in having a fat-free dish, add a 3 Tbsp. of canola oil to improve the flavor a little bit. Also, flavored applesauce works well.

* If blue cornbread is unavailable, use the regular yellow variety.