How To Make Best Cornbread
Try this moist and flavorful cornbread that pairs with just about any dish! It’s baked with cornmeal, buttermilk, applesauce, and a hint of honey.
Serves:
Ingredients
- 1½cupscornmeal
- 1½cupsbuttermilk
- 1½cupsall-purpose flour,scoop and level to measure
- 1½tspbaking powder
- ¾tspbaking soda
- ¾tspsalt
- 8tbspunsalted butter,melted
- 8ozunsweetened applesauce,(2 containers) at room temperature
- ¼-½cupgranulated sugar,to taste
- 3tbsphoney
- 3large eggs
Instructions
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In a large mixing bowl, whisk together cornmeal and buttermilk until well blended. Allow to rest at room temperature for 30 minutes.
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Meanwhile preheat the oven to 375 degrees F. Butter a 13×9-inch baking dish. Set aside.
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In a mixing bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
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Add melted butter, applesauce, sugar, honey, and eggs to cornmeal mixture and whisk until well combined.
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Stir in dry ingredients and whisk just until combined (small lumps like pancake batter are fine).
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Pour mixture into the prepared baking dish, spread into an even layer, and bake for 23 to 30 minutes or until a toothpick inserted in the center comes out clean.
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Cool on a wire rack for 5 to 10 minutes before slicing. Serve with honey or whipped honey butter. Store in an airtight container.
Nutrition
- Calories: 962.76kcal
- Fat: 7.24g
- Saturated Fat: 4.12g
- Trans Fat: 0.24g
- Monounsaturated Fat: 1.96g
- Polyunsaturated Fat: 0.58g
- Carbohydrates: 226.71g
- Fiber: 1.06g
- Sugar: 205.57g
- Protein: 4.29g
- Cholesterol: 51.06mg
- Sodium: 263.48mg
- Calcium: 70.43mg
- Potassium: 99.34mg
- Iron: 1.56mg
- Vitamin A: 68.54µg
- Vitamin C: 3.25mg
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