I have been cooking up an absolute storm these days. I love cooking familiar comfort foods, but I try to make them as low calorie as I can — no, that doesn’t meant taste-free! Cornbread is an absolute favorite of mine. I’ve tried a lot of different variations with substituting buttermilk with vinegar and skim milk, substituting out sugar for honey, using butter and applesauce, just butter, etc.
Recently I found a great recipe that I adapted to my own liking. One of the biggest changes in this recipe in comparison to other cornbread recipes, is soaking the cornmeal really well in milk. I cannot believe I have not tried this before! This has proven to be one of the best strategies I’ve ever tried for moist cornbread. For my recipe, I used fat free organic milk from Freshdirect, which I find to be more creamy than any other skim milk I’ve tried. (Usually skim milk is very watery.) Soaking the cornmeal in the milk is really what makes this cornbread extremely moist. And just because I feel adding corn into the cornbread makes it more authentic, I added a whole cup of corn. Let’s not delay…here is the photo evidence and the recipe…
Look at that beautiful color right out of the oven:Here it is getting sliced up and distributed (yeah, it’s going pretty fast lol):Extreme close up of my new favorite cornbread with the cold cilantro and pinto bean salad I made peaking from the bottom right corner:
Moist Luscious Cornbread with Corn Kernels (Adjusted from AllRecipes.com Homesteader Cornbread)
1.5 cups cornmeal
2.5 cups fat free milk
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
0.5 cups honey (original recipe calls for 2/3 cups of sugar but it was too sweet for my liking)
0.5 cups applesauce
1 cup defrosted frozen corn (if you don’t let it sit at room temperature for a little while you’ll be gritting corn between your teeth)
Butter to grease the pan
- Preheat oven to 375F and butter a 9×13 pan.
- In a separate bowl mix the cornmeal and milk and let it sit for 10 minutes. Mix it around well every now and then.
- In a large mixing bowl, first mix together (using fork or whisk) the flour, baking powder, and salt.
- Then mix in the honey.
- Finally, add the cornmeal/milk mixture, two eggs, and applesauce.
- Stir in the cup of corn. Stir well until mixed. Pour into buttered pan.
- Bake about 30 minutes and make sure you’re checking on it after the first 20 minutes or so.
I will be making this in place of any of the other recipes I’ve tried. This recipe takes the cake for the most most cornbread out of so many of the ones floating around on the internet. Of course, it also depends on your taste. Some people prefer their cornbread sweet, others prefer it airy and cakey, and some like it dense and packed. This recipe is definitely one that’s moist and dense. Unbelievable!