A perfectly moist and sweet healthy cornbread is the ideal accompaniment to all of your favorite soups and stews this fall and winter! Made with whole wheat flour, cornmeal, and a hint of sweetness from applesauce, this is soon to be a favorite!
Equipment
Muffin tin
Ingredients
1.5cupscornmealyellow
1cupwhole wheat flour
1/4cupsugar
1tbspbaking powder
1tspsalt
1egg
1.5 cupsalmond milkunsweetened
1/4cupapplesauceunsweetened
1tbspbutterunsalted, melted
Instructions
Preheat the oven to 400°F and spray 12 muffin tins with nonstick cooking spray.
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder and salt.
In a medium mixing bowl, whisk the egg. Then add the almond milk, applesauce, and melted butter.
Add the wet mixture to the dry mixture and mix together until combined.
Spoon the batter into the prepared muffin tin, filling each one about ¾ of the way full.