Cornbread... A staple at our house with chili, rice and beans or at cookouts. Sometimes we eat it for breakfast with molasses on it, delicious! It took several tries to get a recipe down that stayed moist due to no eggs and that had a soft texture with no added wheat flour in it. This is finally it! This is good with cranberries in it too, for a change up. Any dried fruit could be added and it could be baked in muffin tins to make a delicious breakfast muffin, with jam or molasses, or Sun Butter (made from sunflower seeds, for those allergic to nuts...).
1 c. Yellow Cornmeal
1 c. Masa Harina
4 tsp. Baking Powder
1/4 c. Sugar
1/2 tsp. Salt
1/4 c. Flax seed egg substitue (see info on the "Egg Substitutes" post)
1 1/2 c. Milk
1/2 c. Applesauce
1/4 c. Melted Butter
Combine and whisk all the dry ingredients together in a mixing bowl. Measure in all the liquid ingredients and whisk by hand until smooth. Pour into a greased 8" square or 9" round pan, or greased muffin tins. Bake at 350 degrees until top is firm to the touch and a toothpick inserted in the middle comes out mostly clean, a crumb or two on the toothpick is good, but should not look gooey. Remove from oven and let rest 5-10 mins before cutting. This is delicious served warm, and it even stays moist at room temperature! We love this recipe!
Yeilds: about 12 servings/or 12 muffins if using a muffin tin.
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