In a small bowl, combine flaxseed with almond milk and set aside to allow it to gel for 5 minutes.
In a large mixing bowl, stir applesauce and maple syrup together and add in flaxseed/almond milk mixture. Then sift in corn meal, oat flour, baking soda, baking powder, and salt. Stir until well-combined, but avoid over-mixing. Add in the corn kernels.
Grease a 8x8 baking dish and pour in mixture.
Bake for 25 minutes or until toothpick comes out clean when inserted into the center. Serve warm.
Instructions (Muffins)
Preheat oven to 375°F.
In a small bowl, combine flaxseed with almond milk and set aside to allow it to gel for 5 minutes.
In a large mixing bowl, stir applesauce and maple syrup together and add in flaxseed/almond milk mixture. Then sift in corn meal, oat flour, baking soda, baking powder, and salt. Stir until well-combined, but avoid over-mixing. Add in the corn kernels.
Either using a silicone 12-cup muffin pan or a 12-cup muffin pan lined with paper, spoon out equal portions of batter into the cups.
Bake for 20 minutes or until toothpick comes out clean when inserted into the center. Serve warm.
This was left on my FB page, but it originally came from the FOK Superbowl Recipes page. This is a sweet recipe as opposed to the savory Bayou Cornbread from the Happy Herbivore.