Allergy friendly Thanksgiving side

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The Best "Top 8 Free" Cornbread
¾ cup milk of choice
1 T apple cider vinegar
2 cups cornmeal
2 T baking powder
1 tsp salt
½ tsp baking soda
¼ cup sugar
one 15-oz can sweet corn, undrained (not unsalted)
2 T coconut oil
¼ cup applesauce

1. Preheat oven to 420.
2. Mix the vinegar with the milk, and set aside.
3. Combine dry ingredients and mix very well.
4. In your blender, combine the oil, applesauce, and corn. Pulse until it reaches your desired consistency. (I prefer mine totally smooth, but some prefer more of a rustic texture with the corn kernels more noticeable).
5. Then pour the wet (both the blender and vinegar-milk mixture) into dry and mix until just mixed. Pour into a greased 8×8 dish and bake for about 25 minutes. Let cool at least 15 minutes before trying to cut, or it will crumble.


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