Gluten Free n’ Vegan Applebutter Cornbread

There’s nothing quite like a homemade corn bread when there’s a chill in the air. Especially when you’re snowed in with 30 inches of a winter wonderland outside your window…

So, I thought, why not strike up the oven and create a delicious homemade corn bread with a gluten free n’ vegan spin and a touch of sweet n’ savory in each bite.

Sweetness from the amazing Musselman’s Apple Butter…pure bliss to my taste buds.  If you haven’t tasted their apple butter, I surely suggest you run on out and dip that spoon into the jar for an out-of-this-world experience. I usually spread it atop toast, muffins and grilled veggies, but today I thought, why not toss it into my cornbread for an extra sweet kick.

We were creating a homemade chili and my little brain got to thinking…how about a bit of corn bread to serve hot with our bowls of hearty chili.

And I did just that. Hot chili n’ hot cornbread.

There’s a first time for everything and this surely was a baking experiment…

Success at its best.

I kid you not.

You truly must try a bite.

Gluten Free n’ Vegan Cornbread


  • 3 Tbsp. Earth Balance Vegan Buttery Sticks
  • 1 1/3 cup cornmeal
  • 1/3 cup gluten free flour
  • 1/4 cup almond flour
  • 3 Tbsp. Musselman’s Apple Butter
  • 1 tsp. baking powder
  • 1 tsp. sea salt
  • 1 tsp. cinnamon
  • 1/2 cup stevia for baking
  • Egg substitute for 1 large egg
  • 1 cup almond milk
  • 1/4 tsp. paprika
  • 1/4 tsp. sesame seeds, plus more for topping
  • 1/4 tsp. anise seeds, plus more for topping


  • Preheat oven to 400 degrees F.
  • Place the butter into a cast iron skillet.  Transfer to the hot oven until melted.
  • In a large bowl, combine all ingredients; mix well to combine.
  • Remove hot skillet from the oven; transfer batter into the skillet.  Sprinkle with additional sesame seeds and anise seeds.
  • Place into the oven for 25-30 minutes or until golden brown.
  • Serve warm.
  • Enjoy!

Have you ever made cornbread from scratch? If so, I’d love to hear your recipe.

I also wanted to share with all of you a Winter Retreat filled with yoga, private chefs and skiing at Good Commons up in Vermont. 

Click here for information on the Winter Retreat at Good Commons and be sure to give my name, Amie Valpone as your referral when booking!

Musselman’s Applesauce Recipes

To start the year off with a giving spirit, Musselman’s is donating ten cents to the National Breast Cancer Foundation (NBCF) for every package of Musselman’s Natural Apple Sauce purchased in the month of January. The NBCF is dedicated to raising awareness of breast cancer through education and by providing mammograms for those in need. Here is the link to a video featuring Peggy Fleming talking about her experience with breast cancer and sharing details about what Musselman’s is doing to help others in need of support.

Musselman’s has recently sent me a complimentary 48 oz Natural Apple Sauce in their pink ribbon package and a few healthier recipes that are perfect for the winter season.

With the colder winter weather just around the corner, Musselman’s wants to help you get cozy and add a serving of fruit to some of the most popular comfort foods (made with their apple sauce!) that not only feed your hunger, but can also help feed hope for those affected by breast cancer.

If you’d like to warm up your winter with some healthier comfort foods, here are a few of my Musselman’s Apple Sauce recipes to warm your home and feed hope for those affected by breast cancer.


Applesauce French Toast


  • 2 eggs
  • ¾ cup milk
  • 1 tsp. cinnamon
  • 2 Tbsp. sugar or sugar substitute
  • 1/3 cup Musselman’s Applesauce
  • ¼ cup unsweetened coconut
  • 6 slices whole wheat bread
  • Topping: Dried cherries


  • In a large bowl, combine eggs, milk, cinnamon, sugar, applesauce and coconut; mix well.
  • Soak bread one slice piece at a time until saturated.
  • On a lightly greased griddle or skillet, cook soaked bread over medium/high heat until lightly browned on both sides.
  • Serve hot with a sprinkle of dried cherries.
  • Enjoy!

Applesauce Cornbread


  • ½ cup whole wheat flour
  • ½ cup white flour
  • ¾ cup cornmeal
  • 2 Tbsp. sugar
  • 4 tsp. baking powder
  • ½ tsp. salt
  • ½ cup Musselman’s Applesauce
  • ½ cup milk
  • ¼ tsp. chili powder
  • Pinch of cinnamon
  • ¼ cup water


  • Preheat oven to 375 degrees.
  • Combine all dry ingredients in a bowl.
  • In a separate bowl, combine all wet ingredients.
  • Add wet ingredients to the dry ingredients; mix well.
  • Bake for approximately 25-35 minutes or until slightly golden.
  • Enjoy!

Turkey n’ Applesauce Burgers


  • 1 lb. ground turkey
  • 3 scallions, chopped
  • ¾ cup brown rice, cooked
  • ¼ cup Musselman’s Apple Sauce
  • Sea salt and pepper, to taste
  • 1 tsp. balsamic vinegar
  • 3 Tbsp. olive oil


  • In a large bowl, combine turkey, scallions, brown rice, applesauce, sea salt, pepper and balsamic vinegar; mix well with hands.  Form into patties approximately 2 inches thick.
  • In a skillet, heat olive oil over medium heat; add patties and cook for about 5 minutes per side or until turkey is completely cooked and burgers are brown.
  • Enjoy!