Sweet Golden Cornbread
As the name implies, this is a super delicious sweet cornbread that can be a great addition to so many dishes. It’s been lighted-up by using applesauce in lieu of oil and also mixes cake flour with the all-purpose flour to create a lighter, more delicate crumb. Adding acid in the form of lemon juice or vinegar to regular milk (and essentially creating buttermilk) creates another layer of tangy flavor. My favorite way of enjoying this sweeter cornbread is by covering it with honey! Enjoy!
Servings Prep Time
8 10minutes
Cook Time
20-25minutes
Servings Prep Time
8 10minutes
Cook Time
20-25minutes
Ingredients
Instructions
  1. Mise En Place: Place a 12-inch cast iron skillet in the oven and then preheat to 400 degrees. Add the tablespoon of lemon juice or vinegar to the milk and set aside to curdle for at least 10 minutes. Get the remaining ingredients together and ready to go.
  2. Dry Ingredients: In a large bowl combine flours, cornmeal, sugars salt, baking powder and baking soda. Whisk until mixed and there are no lumps from the brown sugar.
  3. Liquids: Add the egg, milk mixture and applesauce into the dry ingredients, stir until just combined. Don’t over-mix! A light hand is always best.
  4. Bake: Remove the hot skillet from the oven. BE CAREFUL, IT’S HOT! Quickly spray the pan with non-stick cooking spray/oil and pour in the batter. It should be sizzling. Put the skillet back in the oven and bake until golden brown on top and a toothpick comes out clean, 20-25 minutes. A few crumbs are okay because the bread will continue to cook as it cools and you don’t want it to dry out.