Cornbread is a bit of a Southern Staple. Marrying a Southern guy, you've kind of got to get your cornbread fixing skills down pat.
But it's not as simple as that.
You've got a couple of different types of cornbread - your fluffy cornbread, your crunchy edged soft middled cornbread, your super crunchy allover cornbread - and that cornbread your Grandma makes that nothing can ever stand up to.
When you live in Kristy's world - you also have your healthy cornbread - and ohhhhhhhhh is it good. This cornbread is fluffy with slightly crusty edges - and it's super adaptable. Jesse thought you couldn't make cornbread without butter - but when he tried these healthy cornbread muffins (not knowing what they were made from) he thought they were delicious!
They are slightly sweet (but that's how good cornbread should be, according to Jesse) but contain no sugar, only natural sugars from the applesauce. It's also a vegan and eggless recipe, which means it can be enjoyed by many.
gluten free, vegan, low fat
1 1/2 cups Gluten Free Polenta/Cornmeal
1/2 cup Plain Flour/GF Plain Flour (if GF)
Pinch of salt
1/2 tsp Baking Powder
1/2 tsp Baking Soda
~1/2 cup Water or Milk of your choice
Optional: I added in some ground flax to this batch for a little something extra and it was delicious! Feel free to add in whatever mix ins you feel like.
Preheat your oven to 180°C/355°F
Prepare your muffin tins or loaf/cake tin
Combine your polenta, plain flour, salt, baking soda and baking powder in a bowl
Mix in your applesauce, adding enough water/milk to combine all ingredients and form a thick batter.
Pour your mixture into your muffin tins/loaf tin.
For muffins: Bake for ~15 minutes or until a skewer inserted removes clean
For a cake/loaf tin: Cooking time depends on the size and thickness of your loaf - in a small loaf tin, my mixture took ~30 minutes, however, keep an eye on yours!
So tell me, are you a cornbread fan?
How do you like your cornbread?
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