For a leisurely hearty breakfast, brunch, or supper. We originally tested these cakes in a silver dollar pancake pan. A more set batter is recommended for an open griddle or frying pan.
1+1/2 cups white or yellow cornmeal, 1 cup whole wheat flour, 2 tsp baking powder, ½ tsp baking soda, ½ tsp ground nutmeg, and a pinch of salt.
Stir in: ½ cup applesauce, 3 TB melted margarine or butter or 4 TB corn oil, 1/3 cup maple syrup, 1 cup apple cider, 2/3 cup soy, almond, coconut or dairy milk (and for firmer cakes, recommended on an open griddle or in a frying pan: 1 egg or egg replacer for 1 egg).
In a large frying pan, melt 1 TB margarine or butter
Add 6 apples, cored and sliced and sauté over medium heat until apples soften.
Sprinkle ½ tsp cinnamon, ¼ tsp. nutmeg, and ¼ tsp cardamom over the apples.
Pour in 1+1/2 cups apple cider. Simmer together for about 5 minutes.
Stir 2 tsp. cornstarch or arrowroot into 2 TB cold water. Add to apple cider sauce and cook for approximately 1 more minute.
Serve cidered apples over the corn cakes and enjoy!