Monday, March 2, 2009

Moist Cornbread

For the most part cornbread is dry. Crumbly. After you swallow a bite you have to immediately gulp milk so it doesn't get stuck in your throat. 

I have happy happy news for you. Throw away your old recipe and give this incredible recipe a try. It is so good that I made it twice last week. And I received quite a few requests for the recipe. Here it goes:


Moist Cornbread

1/2 cup applesauce
3/4 cup sugar
2 eggs
1 cup cornmeal
1 1/2 cups flour
1/2 tsp. salt
2 tsp. baking powder
1 1/2 cups milk

1. Preheat oven to 375 F
2. Cream applesauce and sugar, add eggs and cornmeal.
3. In a small bowl combine flour, salt and baking powder. 
4. Alternate mixing milk and the dry ingredients into cornmeal mixture. 
5. Grease and flour a 8x8 dish pan. Pour mixture into pan and cook for 25-30 minutes. When cornbread is golden on top put a piece of foil over the top to prevent burning. 

Now....go ahead. Enjoy!

1 comment:

The Reno Family said...

Oooh - I'm so excited for this! After having one bite of this moistness I just had to have the recipe.