Applesauce Cornbread Recipes

APPLESAUCE CORNBREAD

Steps:

• Combine dry ingredients and set aside.
• Mix eggs, buttermilk oil, applesauce, and honey.
• Gently fold in dry ingredients, mix just until blended.
• Batter will be lumpy.
• Pour into greased 9x13 pan.
• Bake at 400 degrees for about 20 minutes or until lightly browned.
• Also makes 12 muffins, if desired.

HEALTHIER LOW FAT CORNBREAD

Steps:

• Preheat your oven to 375 degrees Fahrenheit and prepare an 8-inch by 8-inch square cake pan by lining it with parchment paper. Spray the parchment paper with vegetable oil cooking spray, if desired.
• Combine the vegetable oil, applesauce, eggs and buttermilk in a large bowl with a wire whisk until smooth.
• Add the cornmeal, flour, salt and baking powder and mix with a rubber spatula until combined.
• Add the cheese, jalapenos and corn (if using), and stir to combine.
• Pour the batter into the prepared baking dish and bake for 35-40 minutes until the cornbread is golden brown on top and a toothpick inserted into the middle comes out clean.
• Enjoy with your favourite soups, stews, or chili, or eat it alone with butter and jam.

GOLDEN CRUST APPLESAUCE CORNBREAD

Steps:

• Preheat oven to 425°.
• Lightly grease an 8x8 inch baking pan.
• In a bowl, mix together flour, cornmeal, baking soda, baking powder, salt, and sugar.
• In a separate bowl, stir together milk, eggs, and applesauce.
• Fold the wet mixture into the dry ingredients and mix together well.
• Pour the mixture into baking pan.
• Bake in the preheated oven until golden brown, about 15 to 20 minutes.

CORNBREAD WITH APPLESAUCE

Steps:

• 1. Preheat oven to 375^. Lightly grease a 7x4-inch bread pan-bottom only,Fit a piece of heavy foil lengthwise in pan so foil hangs over ends of pan ;to lift out easily later; Spray bottom only;set aside.
• 2. Pour rice milk and apple cider vinegar into a small bowl, but DO NOT stir; set aside.(this makes buttermilk)
• 3. In a medium bowl, whisk together the flour, cornmeal, cornflour, baking powder, soda, xanthan gum and salt. Add the oil, agave , applesauce and vanilla to the dry ingredients. Stir until combined.
• 4. Pour in the apple cider mixture, and mix gently, until fully blended and a slightly grainy batter is formed. Pour the batter into the prepared pan and sprinkle with some kosher salt, if desired. Bake on the center rack for 30 minutes, rotating after 20 minutes.
• 5. The cornbread will bounce back slightly when touched and a toothpick inserted in the center will come out clean. Let stand in pan for 15 minutes, run a knife down sides to loosen, then gently remove by lifting by the foil. Can be eaten warm or cool. Store covered with plastic and store at room temperature for 3 or 4 days. --- 190 cal.Sat Fat 8g; Mono Fat0.7g; Poly Fat 0g; Protein 2g.;Carb 26.5g; Fiber 2g; Cholesterol 0mg; Sodium 355mg.

ALL-GOOD ANY-TIME APPLESAUCE CORNBREAD

Steps:

• Preheat oven to 375-400 degrees F.
• Lightly grease a cast iron pan, muffin cup or a skillet for best result ( standard muffins fill 2/3 full-bake for 14-16 minutes)
• In large bowl Mix all dry ingredients thoroughly
• With wooden spoon stir together Honey Cornmeal, eggs, liquid ingredients & beat into a smooth batter
• Pour batter into skillet or pan
• Bake approx. 25 minutes or until lightly brown (muffins cool 5 minutes, gently loosen from pan. Cool completely and store in tightly covered container)
• Remove from oven then cover to retain heat if desired (on a personal note: best when eaten cool)
• Slice into wedges & Serve anytime (try this sweet cornbread with your favorite jam for breakfast)

LOW FAT APPLE CORNBREAD

Steps:

• Combine cornmeal, flours, Splenda, baking powder, and salt in mixing bowl.
• In second bowl, combine applesauce, milk, and egg.
• Add wet ingredients to dry; stir until combined.
• Pour batter into greased 8 x 8 inch pan.
• Bake at 400 for 20-25 minutes or until toothpick inserts cleanly.
• *This recipe may be doubled for a 13 x 9 inch dish.