The Best Cornbread

 Corn Bread. We love corn bread... but HATE all the added preservatives and chemicals in "Instant" cornbread packets (have you ever checked those out on the ingredient list??). Well, this is a perfect alternative! This is the best recipe - My husband says it should be it's own food group!

The Best Cornbread
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 1 hour, 10 minutes
Yield: About 15 servings
Ingredients

• 1 1/2 cups cornmeal
• 1 1/2 cups buttermilk
• 1 1/2 cups all-purpose flour (can add 1/2 whole wheat flour)
• 1 1/2 tsp baking powder
• 3/4 tsp baking soda
• 3/4 tsp salt
• 6 Tbsp butter, melted (I just used salted - can also substitute coconut oil)
• 1 cup unsweetened applesauce (at room temperature)
• 1/2 cup granulated sugar (can also substitute agave or honey)
• 3 Tbsp honey
• 3 large eggs
• BONUS: For added nutrition can also add 1/4 cup ground flaxseed

Directions

• In a large mixing bowl, whisk together cornmeal and buttermilk until well blended, allow to rest at room temperature for 30 minutes. Preheat oven to 375 degrees during last 5 minutes of mixture resting. Butter a 13 by 9-inch baking dish, set aside
• In a mixing bowl, whisk together flour, baking powder, baking soda and salt, set aside. Add melted butter, applesauce, sugar, honey and eggs to cornmeal mixture and whisk until well combine. Stir in dry ingredients and whisk just until combine and no longer lumpy. Pour mixture into prepared baking dish, spread into an even layer and bake 23 - 26 minutes until toothpick inserted in center comes out clean. Cool 5 - 10 minutes before slicing. Serve with honey or whipped honey butter (recipe in notes below). Store in an airtight container.
• Recipe source: Cooking Classy