Applesauce Cornbread
Moist and lightly sweet cornbread made with applesauce instead of most of the oil. One bowl, 35 minutes, and perfect alongside chili, soup, or barbecue.
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.