A classic cornbread loaf recipe without eggs. For quick breakfasts, toast a slice and slather with cream cheese or nut butter. For a hearty brunch, top slices with avocado, tomato, prosciutto, or eggs.
Preheat oven to 350F and grease a 9x5" loaf pan.
In a large bowl, whisk together all of the dry ingredients: cornmeal, whole wheat flour, baking powder, baking soda, ginger, nutmeg, and salt.
In a medium bowl, whisk together the wet ingredients: apple juice, melted butter, and maple syrup.
Add the wet ingredients to the dry ingredients and whisk together until well mixed. Let stand for 5 minutes, then scoop the batter into the loaf pan.
Bake for 45-50 minutes, or until golden brown on top and a toothpick inserted into the centre of the loaf comes out clean. Cool on a wire rack for 15 minutes, then turn out of the pan and cool completely before slicing.