Applesauce Cornbread

Applesauce helps hydrate the cornmeal in a cornbread recipe, so it’s a great way to ensure a tender, fluffy crumb.

IngredienTS:

• 1 1/2 cups cornmeal
  
• 1 1/2 cups buttermilk
• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 3/4 tsp baking soda
• 3/4 tsp salt
• 6 Tbsp butter (melted)
• 1 cup unsweetened applesauce (room temperature)
• 1/2 cup granulated sugar
• 3 Tbs honey
• 3 large eggs

Directions:

1. In a large bowl, whisk together cornmeal and buttermilk until well blended, allow to rest at room temperature for 30 minutes.
2. Meanwhile preheat oven to 375 degrees. Butter a 13x9 inch baking dish, set aside.
3. In a mixing bowl, whisk together flour, baking powder, baking soda and salt, set aside.
4. Add melted butter, applesauce, sugar, honey, and eggs to cornmeal mixture and whisk until well combined.
5. Stir in dry ingredients and whisk just until combined (small lumps like pancake batter are fine).
6. Pour mixture into prepared baking dish, spread into an even layer and bake 23-30 minutes - until toothpick inserted in center come out clean.
7. Cool on a wire rack 5 -10 minutes before slicing. Serve with honey or whipped honey butter (recipe in notes below). Store in an airtight container.

Whipped Honney Butter:

• 1/2 cup butter, softened
• 1/3 cup honey

Beat the butter and honey at room temperature

until creamy. Serve immediately.