1 of 4 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (107g) Recipe makes 12 servings |
||
| Calories 273 | ||
| Calories from Fat 97 | (35%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.8g | 16% | |
| Saturated Fat 1.7g | 8% | |
| Monounsaturated Fat 3.0g | ||
| Polyunsaturated Fat 5.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 36mg | 12% | |
| Sodium 664mg | 27% | |
| Potassium 125mg | 3% | |
| Total Carbohydrate 39.5g | 13% | |
| Dietary Fiber 1.6g | 6% | |
| Sugars 9.4g | ||
| Protein 5.6g | 11% | |
people who like this recipe also like:
" Whatever Floats Your Boat" Brownies!
By: Karen=^..^=
Carol's Soft and Chewy Chocolate Chippies
By: Dawn
By: Bev
By: Mark H.
Jo Mama's World Famous Spaghetti
By: Sharlene~W
Ingredients
- 2 eggs
- 1 1/2 cups buttermilk
- 1/2 cup vegetable oil
- 1/2 cup applesauce
- 1/3 cup honey
- 2 teaspoons salt
- 1 cup cornmeal
- 2 1/2 cups flour (may use a combination of white and wheat)
- 4 teaspoons baking powder
- 1 teaspoon baking soda
Directions
1
Combine dry ingredients and set aside.2
Mix eggs, buttermilk oil, applesauce, and honey.3
Gently fold in dry ingredients, mix just until blended.4
Batter will be lumpy.5
Pour into greased 9x13 pan.6
Bake at 400 degrees for about 20 minutes or until lightly browned.7
Also makes 12 muffins, if desired.
Questions about this recipe?
Spot an error in this recipe?
Browse similar recipes by category
- Course > Breads > Quick Breads
- Main Ingredient > Pasta, Rice & Grains > Grains
- Cuisine > North American > United States
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Oven
Featured Reviews for This Recipe
From: MA HIKER
On Mar 3, 2009
My DH is not a fan of cornbread but he said, hey this one isn't dry like most cornbread. That's a rave from him! It was delicious. I did cut salt in half and did 3 tsp baking powder to balance that change and the taste was terrific.
From: YungB
On Aug 11, 2008
This recipe is easy enough but I am not too crazy about the texture/crumb of the bread. It was too crumbly. I followed the recipe exactly too.
From: Lennie
On Oct 30, 2001
I cut this recipe in half (using 3 tbsp honey) and baked it in an 8" cake pan as a side-dish with tonight's dinner. This is by far the moistest cornbread I have ever made. It was easy, quick to whip together, and was wonderful. It's a definite keeper!
From: DDW
On Oct 5, 2003
Very good cornbread. I had a hard time getting my boys to try it because they said the cornbread at school is always dry and yucky. Well, they changed their minds. I served it for guests on Thursday night and they ate a lot - good sign! Today I ate a leftover piece and it is STILL nice and moist. The only change I think I will make is to cut down on the salt. It seems just a tad bit salty to me so I might try that adjustment next time. Thanks for sharing.
ideas from Recipezaar
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2009 Scripps Networks, Inc. All rights reserved