SWEET HONEY CORNBREAD

SWEET HONEY CORNBREAD

Serves: 8x8-inch pan or 14 muffins

Ingredients

1 cup yellow cornmeal

1 cup white whole wheat flour

1 tablespoon baking powder

½ teaspoon salt

1 cup buttermilk*

1 large egg

½ cup unsweetened applesauce

⅓ cup honey

1 teaspoon vanilla

4 tablespoons unsalted butter, melted

Directions

Preheat oven to 400 degrees F.

Spray an 8x8-inch baking dish or muffin tin with cooking spray (or line with paper liners). Set aside.

In a large bowl, whisk together cornmeal, white whole wheat flour, baking powder and salt until well combined.

In a liquid measuring cup or medium bowl, whisk together buttermilk, egg, applesauce, honey and vanilla. Whisk in the melted butter.

Pour the wet ingredients into the dry and stir until just combined. Be careful not to over-mix; it’s ok if you see a few streaks of flour in the batter. Transfer to the prepared baking dish (or scoop into the muffin tin).

Bake for 22-25 minutes, until a tester inserted in the center comes out clean. (Bake muffins for 12-15 minutes. Let cool in the pan for 5 minutes before removing.) Serve warm.

*You can substitute whole milk plus lemon juice. Juice a lemon (half if it's a large lemon) into a liquid measuring cup. Add milk to make 1 cup; stir gently. Set aside for 5 minutes while you prep the rest of the ingredients.