I don’t know about you, but whenever it gets even kind of chilly, I start craving soup. This past nasty, scary, rainy weekend was no exception, so Sunday afternoon, I put this soup in the crockpot. When J found out that’s what I was doing, he requested cornbread on the side. Since I’m a cornbread addict, too, I was happy to oblige.
For years, I always just used the cornbread recipe on the back of the cornmeal box, but a couple of years ago, I decided to try to make it healthier. Eventually, I came up with this recipe, which tastes just like the original but is sugar- and oil-free.
Super Delicious Cornbread (I came up with this name all by myself.)
1 heaping cup whole wheat pastry flour (you can use normal whole wheat flour, too, but use a scant cup instead of heaping)
3/4 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 egg, slightly beaten
1/2 cup applesauce
Mix all those things. Dump in a sprayed 9 x 9 pan. Bake at 400 degrees for 20 minutes. Eat like a boss.
I put a can of green chilies in this batch. That’s why it has weird green spots. It’s not moldy. Also, I am bad at food photo-taking. Probably because I just want to eat it.
What’s your favorite chilly-day food?