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Preheat the oven to 350 degrees F.
Lightly grease a nine inch round, square pan or muffin tin.
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 for 25-29 minutes, or until a toothpick inserted in the center of the cornbread comes out clean.