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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 9 |
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Delicious recipe received from Margot. This cornbread has a wonderfully moist texture and perfect flavor. It also holds together nicely. Truely a keeper . Ingredients:
1 cup wheat flour, well-ground |
1 cup cornmeal |
1/2 cup organic raw sugar |
1 teaspoon baking soda |
1 teaspoon baking powder |
2 eggs |
1 cup buttermilk |
1/4 cup unsweetened applesauce |
1/4 cup canola oil |
Directions:
1. Preheat oven to 350 degrees. Spray 9 x9 (or individual cornbread) pan with non-stick cooking spray.
2. Mix all ingredients (just until blended-over blending will result in a tough bread).
3. Bake for 30 minutes (square pan); 10 minutes (individual cornbread pan). Bread is done when knife inserted in center comes out clean.
4. HINT: If you don't have buttermilk on hand, use 1/4 dry buttermilk substitute it has a long refrigerater shelf life) + 1 c water.
5. ORIGINAL recipe: 1 c flour (in lieu of the wheat flour), 3/4 c sugar (in lieu of 1/2 c organic sugar) and 1/2 c butter (in lieu of the applesauce and oil).
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