Nothing warms your soul on a cold winter day quite like chili…and what goes better with chili than corn bread?!?!?! I never thought I’d like corn bread since I dislike corn meal on the bottom of pizza and most of the corn bread I’ve seen has actual pieces of corn in it (and I don’t eat corn). Knowing how much my husband loves corn meal and cornbread, I surprised him one evening by baking some and he loved it! The below recipe is based on the corn bread recipe in the Better Homes and Gardens Celebrating the Promise Limited Edition Cook Book. Using applesauce and a small amount of butter keeps the flavor while locking in moistness. Enjoy!
½ Cup White Flour
½ Cup Whole Wheat Pastry Flour
¾ Cup Yellow Corn Meal
2 TBSP Sugar
2 ½ TSP Baking Powder
¾ TSP Salt
2 Large Eggs
1 Cup Buttermilk
3 TBSP Unsweetened Applesauce
1 TBSP Butter, Melted
Preheat oven to 400 degrees.
In a medium bowl stir together flour, corn meal, sugar, baking powder and salt. Make a well in the center of the dry ingredients and set aside.
In a small bowl whisk together egg, milk, applesauce and melted butter.
Add egg mixture at once to dry ingredients and stir just until moistened.
Pour mixture into lightly greased pan and bake about 17 minutes or until golden brown.
Yields 8 Servings
Weight Watchers: 1 piece = 4 points plus