Happy belated New Year! We’ve been enjoying the break from school and work around here. My daughter spent most of the week with family, and I just got her back yesterday.
My husband and I went to see Star Wars Wednesday night, and decided it had been too long since we watched the originals. Last night we watched A New Hope with dinner, and amazingly enough, my daughter watched it with us and decided it actually wasn’t boring. When I showed it to her the first time when she was 6 or 7, she was not a fan. We were starting to wonder if she was switched at birth… 🙂 Apparently she just wasn’t old enough, thankfully.
Our week of leftovers and kitchen experiments finished off with some leftover chili and this cornbread. It’s a bit sweet with a nice touch of spice from the cinnamon. It’s been well liked at two potlucks, and I’ve tried it with three different kinds of chili.
It’s fairly quick to throw together. I made squares, but it would also make nice corn muffins. 🙂
Between the applesauce and the greek yogurt, it’s healthier than most cornbread, and very moist.
- 1 cup cornmeal
- 1 cup all purpose or white whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1 tsp cinnamon
- 2 Tbsp butter, melted
- 6 Tbsp unsweetened applesauce
- 1/4 cup brown sugar, not packed
- 1 large egg
- 2 Tbsp honey
- 1/2 cup greek yogurt
- 1/2 cup almond milk
- Preheat oven to 400 degrees F. Spray a 9" x 9" pan with nonstick spray.
- In a mixing bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a separate bowl, whisk together butter, applesauce,and brown sugar. Mix in egg and honey.
- In a small bowl, whisk together yogurt and milk, then add to wet ingredients.
- Add wet ingredients to dry, mixing just until mixed through. Pour into sprayed pan.
- Bake for 20 minutes, or until cooked through. Let cool before slicing.