April 1, 2012 § 1 Comment
J: My mom used to make cornbread for us from scratch all the time when I was a kid, and it was always one of my favorite sides. She gave me the recipe when I moved down here, and then I heard that Erik had never really found a cornbread he liked — challenge accepted. We made this a few weeks ago and he loved it! It’s not so sweet that it crosses into “dessert” territory, but it’s just sweet enough to complement any spicy chili or stew-type dish you might want to serve it with.
1 1/2 c all-purpose flour
3/4 c corn meal
1/4 c sugar
2 tsp baking powder
1/2 tsp salt
3/4 c milk
1/4 c applesauce
1/4 c canola oil
2 egg whites, beaten
I don’t think this recipe could get much more straightforward. Preheat your oven to 400, and grease an 8 or 9 inch baking dish.
Combine all dry ingredients.
Stir in the milk, applesauce, and egg whites. If you don’t want to use applesauce, you can just replace it with an equal amount of milk, but the applesauce definitely adds more moisture and a bit of a richer texture. You can’t really taste it but it makes a difference!
Pour the batter into your readied pan.
Bake for about 20 minutes, testing with a toothpick starting around 15 minutes. It’s easy to overbake this and dry it out; you don’t want to do that! Try to catch it as a toothpick comes out almost entirely clean, so you know you’re still preserving some delicious moisture.
Let cool for a few minutes, and enjoy!