Lately, I’ve been baking up another cornbread recipe that is VERY GOOD and not so heavy on the fats. I used it for my cornbread stuffing this past Thanksgiving. Now, I’m baking up a batch every time I pressure cook a pot of pinto beans.
Cooking note: For natural applesauce, I just peel & core a medium size red apple then run it through a food processer with 2 tablespoons water until it has an applesauce consistency. Voila! Instant applesauce. Works every time I bake something.
Moist Oil-Free Cornbread
By February 6, 2013Published:
- Yield: 8-10 Servings
- Prep: 8 mins
- Cook: 20 mins
- Ready In: 28 mins
Lately, I've been baking up another cornbread recipe that is VERY GOOD and not so heavy on the fats. I used it for my …
- 2 tablespoons ground flaxseed
- 5 tablespoons water
- 1/2 cup natural applesauce
- 1 cup unsweetened nondairy milk
- 1 tablespoon white distilled vinegar
- 1 cup corn meal
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 2 teaspoons sugar
- 1 teaspoons salt
- Preheat oven to 400ºF. degrees.
- Whisk all the wet ingredients together in a small bowl. Set aside.
- Mix all the dry ingredients together in a medium bowl. Make a well in the dry ingredients. Add the wet ingredients to the dry. Mix well, making sure all the dry goods are moisten.
- Lightly coat your iron skillet with one or tablespoons margarine. Pop it in the oven for 5 minutes to get it hot. Using potholders, remove the hot skillet from the oven.
- Pour the batter into the hot skillet, and smooth the top with a spatula to ensure an even thickness of batter. Return the hot skillet to the oven. Bake 15 to 20 minutes, until lightly golden around the edges.
- Allow the bread to cool in the skillet for at least 15 minutes before attempting to remove. Continue cooling bread on a wire rack.
- You can eat it right then, or save it for another recipe. ;D