The other day a friend of mine shared her amazing idea for making cornbread moist. I thought it was ingenious, so I am passing it along to you. She adds a 1/2 cup (1 cup if you are making a 13x9 inch size) of unsweetened applesauce into the wet ingredients right before she stirs them into the sifted dry ingredients in her favorite cornbread recipe. I gave it a try the other night when I whipped up a batch of cornbread to go with the broccoli cheese soup I was making for dinner. It was very moist, and there was not an applesauce taste at all. It has also lasted a couple of days without getting dry and stale, like cornbread sometimes does. In fact, leftover cornbread is great for breakfast warmed up and served with butter and syrup (it is one of my favorite breakfasts!).
Here's my favorite cornbread recipe:
Fluffy Cornbread
2 cups of flour
2 cups of cornmeal
2 tablespoons baking powder
1/2 cup sugar
1 1/2 teaspoons salt
2/3 cup powder milk
Mix these ingredients together in a larger bowl until combined.
2 eggs
1/2 cup oil
1 cup applesauce
2 cups water (you can use milk and omit the powdered milk)
Whisk together wet ingredients and add to dry ingredients. Mix until just combined (over mixing makes cornbread tough). Pour batter into a greased 13x9 in baking pan. Bake at 400 degrees for 20 - 25 minutes, or until like brown and a toothpick inserted in the middle comes out clean.
2 cups of flour
2 cups of cornmeal
2 tablespoons baking powder
1/2 cup sugar
1 1/2 teaspoons salt
2/3 cup powder milk
Mix these ingredients together in a larger bowl until combined.
2 eggs
1/2 cup oil
1 cup applesauce
2 cups water (you can use milk and omit the powdered milk)
Whisk together wet ingredients and add to dry ingredients. Mix until just combined (over mixing makes cornbread tough). Pour batter into a greased 13x9 in baking pan. Bake at 400 degrees for 20 - 25 minutes, or until like brown and a toothpick inserted in the middle comes out clean.
