Wednesday, February 20, 2013

Killer Cornbread

My family enjoys eating chili - especially during the long, cold winters in Michigan.  Chili was one of those dishes that was easy to make based solely on veggies and beans (sorry Texans).  One of the sides that we typically used was cornbread but most recipes require eggs and milk. Last night I decided to adapt.

My wife has been baking muffins from a great cookbook titled Give Them Something Better.  The book is from The Seventh Day Adventist church.  The recipes often substitute applesauce as a binding agent.  I decided to use that same trick for cornbread and it worked beautifully!

The cornbread was a big hit.  It was moist and sweet and crunchy on the bottom.  It was a nice complement to spicy chili sans carne.


1 cup corn meal
1 cup all purpose flour (working on something better)
4 tablespoons sugar
4 tsp baking powder
1/2 cup applesauce
1 tablespoon ground flax seed mixed with 1 tablespoon water (allow to stand 3-5 minutes)
1/4 teaspoon salt
2 tablespoon oil divided (will try to eliminate next time)
1 cup almond milk (I used unsweetened)


Preheat oven to 450.  Set cast iron skillet on burner. Blend all dry ingredients together.  Pour in wet ingredients and mix thoroughly.  Pour remaining tablespoon oil into skillet and spread around bottom and sides.  Pour in mixture and place in oven.  Cook for about 20 minutes or test doneness by inserting a toothpick into center.  When it comes out clean the bread is done.


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