Sweet Honey Cornbread (Whole Grain

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Canned Goods

  • 1/2 cup Applesauce, unsweetened

• Condiments

  • 1/3 cup Honey

• Baking & Spices

  • 1 tbsp Baking powder
  • 1 cup Cornmeal, yellow
  • 1/2 tsp Salt
  • 1 tsp Vanilla
  • 1 cup Whole wheat flour, white

• Dairy

  • 4 tbsp Butter, unsalted
  • 1 cup Buttermilk

Found on kristineskitchenblog.com

Description

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.