Moist and Healthy Corn Bread

Moist and Healthy Corn Bread


"This is a very healthy alternative to the traditional, dry cornbread often served with chili. I prefer to eat this by itself as it's sooooo moist and yummy. It can be made into muffins as well."
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Serving size has been adjusted!
Original recipe yields 12 servings

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  • Prep

  • Cook

  1. Preheat oven to 375 degrees F. Grease an 8 inch square pan.
  2. Beat eggs and sugar until well blended in large bowl. Add applesauce and beat well.
  3. Combine buttermilk with baking soda and stir into egg/sugar mixture in bowl.
  4. Combine cornmeal, flour, and salt in separate bowl. Then add to wet mixture and mix until moistened. It’s okay for there to be a few lumps. Pour batter into the prepared pan.
  5. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. I’ve never been able to get a consistent cooking time with the muffins, so just poke them every once in a while after 20 mins and you should be fine.


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