The other day we posted this chili recipe (have you tried it yet?). It’s so good by itself, but if there’s anything that could make it better it would have to be a side of warm cornbread. So yep, you guessed it that’s what we’re making today!
For me cornbread is one of those things where you swear you’re just going to eat one slice and all of a sudden the entire pan is gone. Anyone else?
Okay, let’s move on!
So because we like to indulge in large quantities around here and because we generally try to eat healthy (that might be a slight oxymoron), we figured it was probably a good idea to substitute a couple of the standard cornbread ingredients, sugar and vegetable oil, for more nutritious options – honey and applesauce, respectively. This way you can skip out on the trans fats in the vegetable oil and the processed sugar while you eat to your heart’s content.
This recipe will make approximately nine slices of cornbread.
- 1 and 1/4 cups of flour
- 3/4 cup of Quaker (or any brand) enriched cornmeal
- 2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1/4 cup of applesauce
- 1/4 cup of honey
- 1 cup of skim milk (if you don’t eat dairy, try almond milk…just as good!)
- 1 egg, beaten
Pre-heat the oven to 375 degrees. In a medium-sized mixing bowl, combine all of the dry ingredients first – the flour, cornmeal, baking powder and salt. Add in the applesauce, honey, milk and egg. Mix until the dry ingredients are just moistened. Pour the mixture into a greased (we use coconut oil) 8 x 8 x 2 pan and bake until the edges are golden brown – about 25 minutes. Stick a tooth pick in the center to make sure it’s cooked all the way through.
Super easy and quick to make, you can top it off with a little butter, honey or whatever you like. We had some pumpkin butter on hand from when we went apple picking a couple of weeks ago so how could we not?
enjoy! adrienne & derek