1 cup milk of choice (I used almond milk.)
1 tabespoon white vinegar
2 cups fine or medium cornmeal (I used whole-grain, but regular is ok.)
2 tbsp baking powder
1 tsp salt
1/2 tsp baking soda
1/4 cup evaporated cane juice or regular sugar (I like my cornbread southern-style, with zero sweetness, so I like to omit this. But everyone else who tried the recipe preferred the sweetened version. I’d recommend leaving it in, especially if you’re making this recipe for the first time.)
1 and 1/2 packets NuNaturals stevia (or 2 more tbsp sugar)
11-oz can corn, drained (not unsalted)
2 tbsp coconut or canola/veg oil (see nutrition link below, for a fat-free option)
1/4 cup applesauce