I’m betting this whole grain Sweet Honey Cornbread will become a staple in your house, just as it is in ours.
4 tablespoons unsalted butter
⅓ cup honey
½ cup unsweetened applesauce
1 cup buttermilk (or whole milk or see note)*
1 large egg
1 teaspoon vanilla
1 tablespoon baking powder
½ teaspoon salt
1 cup yellow cornmeal
1 cup white whole wheat flour
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, melt the butter in the microwave (or melt on the stove and transfer to a large bowl).
Add the honey and applesauce and whisk to combine. Whisk in the buttermilk, egg and vanilla.
Add the baking powder and salt and whisk until very well combined.
Add the cornmeal and white whole wheat flour. Stir with a rubber spatula until barely 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.
*You can substitute whole milk plus lemon juice. Juice a lemon (half if it's a large lemon) into a liquid measuring cup. Add milk to make 1 cup; stir gently. Set aside for 5 minutes while you prep the rest of the ingredients.
Recipe by Kristine's Kitchen at https://kristineskitchenblog.com/sweet-honey-cornbread-whole-grain/