Tender Applesauce Cornbread

Chili night at our house used to mean boxed cornbread from the store.

It was fine. Not bad, not great, just kind of there.

Then one evening I ran out of oil for the cornbread and grabbed the jar of applesauce sitting in the fridge instead.

I figured it would be a disaster, but it turned out to be the best cornbread I'd ever made.

Now this applesauce cornbread is the only version I bake. It's lighter than traditional cornbread, has this subtle sweetness from the honey and applesauce, and stays moist for days.

My wife actually requests it now, which is saying something because she's usually pretty indifferent about cornbread.

One bowl, 10 minutes of prep, and 25 minutes in the oven. You can have warm, golden squares of cornbread on the table before the chili is done simmering.

Whether you're serving it alongside soup, barbecue, or just eating it warm with butter and honey, you can't go wrong with this one.

Super easy and absolutely delicious.

Why This Applesauce Cornbread Works

This isn't just cornbread with applesauce thrown in for kicks. Every ingredient is here for a reason.

• Moist and tender from the applesauce. The applesauce replaces most of the oil, so you get all the moisture without the heaviness.
• Less fat than traditional cornbread. Only 2 tablespoons of oil in the entire batch. You'll never miss the rest.
• Lightly sweet without being cake-like. The honey and applesauce add a gentle sweetness that complements the cornmeal, not covers it up.
• One bowl, minimal cleanup. Mix dry, mix wet, combine, bake. That's it.
• Ready in 35 minutes. From countertop to table in well under an hour.

Ingredients You'll Need

Simple pantry staples that you probably already have on hand.

• Yellow cornmeal (1 cup, medium-grind). The backbone of the cornbread. Medium-grind gives you the best texture: slightly gritty in a good way, not sandy. Fine-grind works too but produces a softer, more cake-like crumb.
• All-purpose flour (1 cup). Gives the cornbread structure so it holds together when you cut it.
• Granulated sugar (⅓ cup). A moderate amount of sweetness. Not as heavy as some recipes that use a full cup.
• Baking powder (2 teaspoons). The main leavener. Gives the cornbread its lift.
• Baking soda (½ teaspoon). Works with the acidic buttermilk and applesauce for extra rise.
• Salt (1 teaspoon). Essential. Balances the sweetness and makes the corn flavor pop.
• Eggs (2 large). Structure, moisture, and a rich golden color.
• Unsweetened applesauce (½ cup). Does all the work that oil usually does. Keeps the cornbread tender and moist without adding fat.
• Buttermilk (½ cup). Adds tang and tenderness. The acid also reacts with the baking soda for a better rise. No buttermilk? Mix ½ cup milk with ½ tablespoon vinegar and let it sit for 5 minutes.
• Vegetable oil (2 tablespoons). Or melted butter. Just enough fat for richness and that golden crust.
• Honey (2 tablespoons). Adds a subtle, natural sweetness that pairs beautifully with the cornmeal.

How to Make Applesauce Cornbread

This is a dump-and-stir recipe. No mixer, no fuss, no special skills required.

Step 1: Prep

Preheat your oven to 400°F.

Grease a 9x9 inch baking pan or a cast iron skillet.

If you're using a cast iron skillet for a crispier crust, put it in the oven while it preheats with a teaspoon of oil or butter.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.

Step 3: Mix the Wet Ingredients

In a separate bowl, whisk together the eggs, applesauce, buttermilk, oil, and honey until smooth.

Step 4: Combine

Pour the wet ingredients into the dry and stir until just combined.

The batter should be slightly lumpy. Do NOT overmix or you'll end up with tough, dense cornbread.

Step 5: Bake

Pour the batter into your prepared pan.

Bake at 400°F for 22 to 25 minutes, until the top is golden and a toothpick inserted in the center comes out clean.

Step 6: Cool and Serve

Let the cornbread cool in the pan for 5 minutes, then cut into squares and serve warm.

A pat of butter on top while it's still hot? Perfection.

Tips for the Best Cornbread

A few small moves that make a big difference.

• Don't overmix the batter. This is the most common cornbread mistake. Stir until the flour disappears, then stop. Lumps are fine.
• Use room-temperature ingredients. Cold eggs and cold buttermilk can cause the batter to set unevenly in the oven.
• Test with a toothpick. The center should be just set. If it comes out wet, give it another 3 to 5 minutes.
• For a crispier crust, preheat the pan. Put your cast iron skillet in the oven with a bit of butter while it heats. When the batter hits the hot pan, you get an incredible golden crust on the bottom.
• Cornmeal grind matters. Fine grind gives you a softer, more cake-like texture. Medium grind gives you more corn flavor and a slightly rustic bite. I prefer medium.

How to Keep Applesauce Cornbread Moist

The applesauce is your secret weapon here.

It replaces most of the oil and adds moisture that traditional cornbread just doesn't have.

Don't overbake. Pull it at the first clean toothpick. Overbaked cornbread dries out fast, and no amount of butter can save it.

Cover leftovers tightly with plastic wrap to lock in moisture.

Reheating tip: Wrap a square in a damp paper towel and microwave for 15 to 20 seconds. The warmth refreshes the cornbread and makes it taste almost fresh-baked.

Substitutions and Variations

This recipe is flexible enough to adjust for different diets and taste preferences.

• Dairy-free. Use oat milk or almond milk instead of buttermilk. Add ½ tablespoon vinegar to the milk to mimic the tang.
• Egg-free. Replace each egg with ¼ cup additional applesauce. The texture will be slightly denser but still delicious.
• Shredded cheddar. Fold in 1 cup shredded sharp cheddar for a savory twist that pairs perfectly with chili.
• Diced jalapenos. Add 2 tablespoons diced jalapeno for a little heat. Great for barbecue nights.
• Corn kernels. Stir in ½ cup drained corn kernels for pops of sweet corn in every bite.
• Crumbled bacon. Because everything is better with bacon. Fold in 4 strips of cooked, crumbled bacon.
• Gluten-free. Use a gluten-free flour blend in place of the AP flour. Keep the cornmeal as-is since it's naturally gluten-free.
• Jiffy mix shortcut. If you want to use a box mix, combine 1 box Jiffy Corn Muffin Mix with ½ cup applesauce, 1 egg, ⅓ cup milk, and 2 tablespoons honey. Bake at 400°F for 20 to 25 minutes. The applesauce replaces the oil entirely and makes the boxed mix taste homemade.

What to Serve with Applesauce Cornbread

Cornbread is the ultimate side dish. It goes with almost anything hearty.

• Chili. The classic pairing. Crumble warm cornbread right into a bowl of chili. It's comfort food at its finest.
• Soups and stews. Potato soup, beef stew, chicken tortilla soup. Cornbread soaks up every drop.
• Barbecue. Pulled pork, brisket, smoked chicken. Cornbread rounds out any barbecue spread.
• Breakfast. Warm squares with butter and a drizzle of honey alongside scrambled eggs.
• Holiday side dish. Cornbread belongs on the Thanksgiving table, right next to the rolls and stuffing.

How to Store Applesauce Cornbread

Thanks to the applesauce, this cornbread stays moist longer than most.

• Room temperature. Store in an airtight container for 2 to 3 days.
• Refrigerator. Keeps for up to 5 days. Reheat wrapped in a damp paper towel.
• Freezer. Wrap individual squares in plastic wrap, then place in a freezer bag. Freeze for up to 3 months.
• Reheating. Wrap in foil and heat in the oven at 350°F until warmed through, or microwave with a damp paper towel for 15 to 20 seconds.

Yum!

Recipe

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Applesauce Cornbread

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 9 squares

Ingredients

• 1 cup yellow cornmeal medium-grind
• 1 cup all-purpose flour
• ⅓ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 2 large eggs
• ½ cup unsweetened applesauce
• ½ cup buttermilk
• 2 tablespoons vegetable oil or melted butter
• 2 tablespoons honey

Instructions

Make the Cornbread

• Preheat oven to 400°F. Grease a 9x9 inch baking pan or cast iron skillet.
• In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
• In a separate bowl, whisk together the eggs, applesauce, buttermilk, oil, and honey until smooth.
• Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
• Pour the batter into the prepared pan.
• Bake for 22-25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
• Let cool in the pan for 5 minutes, then cut into squares and serve warm.

Notes

• Don't overmix: Stir until the flour disappears, then stop. Lumps are fine.
• Buttermilk substitute: Mix ½ cup milk with ½ tablespoon vinegar. Let sit 5 minutes.
• Cast iron skillet: Preheat the skillet with butter for a crispier crust on the bottom.
• Storage: Airtight container at room temperature for 2-3 days, fridge for 5 days, or freezer for up to 3 months.
• Add-ins: Try 1 cup shredded cheddar, 2 tablespoons diced jalapeno, or ½ cup corn kernels.