Cornbread With Applesauce Food

APPLESAUCE CORNBREAD

Steps:

• Preheat oven to 425 degrees F (220 degrees C). 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; mix together well. Then pour the combined mixture into baking pan.
• Bake in the preheated oven until puffed and brown, about 15 to 20 minutes.

BRUNCH CORNBREAD

Steps:

• Preheat the oven to 400 degrees F. Grease a 9 by 9-inch baking dish with butter.
• In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. In another medium bowl, whisk together very well the eggs, milk, butter, applesauce, and maple syrup. Pour the wet ingredients into the dry ingredients and stir to incorporate (do not overmix). Pour into the prepared dish and bake until a toothpick inserted into the center comes out clean, about 25 minutes. Serve with Maple Lime Butter.
• In a small bowl, mix the ingredients together until well incorporated. Refrigerate for at least 10 minutes to firm up slightly before serving.

CORNBREAD WITHOUT EGGS OR BUTTERMILK, MOIST EGGLESS CORNBREAD

Steps:

• In a large bowl, mix together all dry ingredients - cornmeal, flour, salt and baking powder.
• In a separate bowl, add melted butter and sugar, mix well until sugar is dissoved.
• Add the yogurt (or applesauce) and mix well to combine with the butter sugar mixture. It is a good idea to whisk the yogurt well before adding to the butter mixture, so there are no lumps and it is easy to mix.
• Also add the milk and vanilla extract to the butter mixture and mix everything together until well combined.
• Now add the prepared butter mixture to the dry flour mixture and mix the contents together without forming any lumps. In case the batter is too thick (as it may depend on the cornmeal and flour you use), you may add a little more milk and mix again( just add one tablespoon of extra milk at a time and then mix and see if you need more). You can use a balloon whisk to mix the ingredients to blend in perfectly.
• Preheat the oven in 350 degree Fahrenheit.
• Grease oil or melted butter in a square pan and pour the cornbread batter into it.
• Bake the cornbread for about 35 to 40 minutes until the top is lightly browned and the inside is cooked. You can check this by inserting a toothpick at the center of the cornbread, which should come out clean. If the inside is not cooked enough, cover the pan with a foil and cook for few more minutes until the cornbread is cooked completely. Covering with the foil helps to prevent the cornbread from drying out.
• Allow the bread to cool down, then cut and serve the warm cornbread with tea, coffee or milk along with honey or butter or jam or any syrup as you wish.

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.

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.

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.