Preheat the oven to 350 degrees F. Lightly grease a nine inch round or square pan, or line it with parchment paper.
In a large bowl, whisk together the cornmeal, white spelt flour, sugar, salt, and baking powder.
Add the applesauce, vegan buttery spread, and non-dairy milk.
Stir until combined, then pour into the prepared pan.
Bake at 350 degrees F for 25-29 minutes, or until a toothpick inserted in the center of the cornbread comes out clean.
Allow the cornbread to cool for about 15 minutes, then slice it with a sharp knife. Spread some vegan buttery spread in each slice, or drizzle with maple syrup if you prefer.
Notes
*If using gluten free flour, reduce the applesauce to 5 tablespoons.Nutrition facts are for one slice of cornbread, or 1/9 of the recipe.Store leftover cornbread in an airtight container. It should stay fresh for about 4 days. You can freeze this if you like. Wrap it in waxed paper or foil and place in a freezer bag. It should stay fresh in the freezer for about 3 months.