I followed the recipe as is, doubling the ingredients. My plan was to make thinner corn bread squares; however, this wound up being way more effort than it needed to be since I didn't adequately grease the pans. (I used two 13"x17" pans instead of a 9"x9") The resulting squares were 1/4" to 1/2" thick. I imagine the normal size serving would be 2-3 times thicker. I did it this way to reduce calories per serving. While they were somewhat dry, that didn't bother me. I was planning on serving them with a very moist chili. They were mildly sweet, not as sweet as I prefer for cornbread on its own. Adding herbs to make it more savory might be a good idea to improve the flavor if people don't want to add sugar or more applesauce. Though some degree of sweetness depends on cornmeal; lousy cornmeal can make the cornbread more bitter. Personally I like my bread a little sweeter and will probably use homemade applesauce or cranberry applesauce in the same proportions as the commercial variety. Preservatives in commercial applesauce reduce the sweetness, so without increasing sugar for this recipe it is possible to make sweeter cornbread by using fresher applesauce. I really like "Sarah's Applesauce" here on Allrecipes or "Chunky Cranberry Applesauce" from Cooking Light: Complete Meals in Minutes.
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I followed the recipe as is, doubling the ingredients. My plan was to make thinner corn bread...