Golden Crust Applesauce Cornbread

Not the best cornbread I've ever had but having a lower fat alternative is great. Not as sweet as I would have anticipated ... might increase sugar to 1/3 cup next time. Also, I used 1 whole egg and 1 egg white which doesn't change the taste but does further cut down on fat. Will definitely be a keeper recipe for us.

I made half the recipe and got 5 nicely sized muffins out of it.<br/>I used whole spelt flour in place of the ap and white cornmeal since thats what I had on hand.<br/>As the other reviwers suggested I reduced the oven temperature to 400°F and that worked out very well.<br/>I loved how moist and soft this cornbread turned out and its nice fruity taste. What a treat! I will certainly make this again.<br/>THANK YOU SO MUCH for sharing your recipe here with us, Marie!<br/>Made and reviewed for the Soup and Breads Event in the Photo Forum and the Diabetic Warmin Up Event January 2011.

as the name suggest golden crusted applesauce cornbread made my day today. I wanted to use the applesauce which I had and also i wanted to add milk instead of the traditional buttermilk. I adapted your recipe and made it a savoury cornbread as my family does not like sweet. The changes I made are I omitted the baking powder, added brown sugar instead of white. For the savoury masala : In a pan i added two teaspoons of oil. spluttered some cummin seeds. added four cloves of chopped garlic, sauteed for 2 sec, then added half a chopped capsicum sauteed and then added one chopped tomato, half cup of chopped fenugreek leaves. After 5 min added 1 teaspoon chilli powder and 1/2 teaspoon salt (salt is also there in the bread recipe where I added a pinch) kept on the fire for a few minutes. total time on fire 10 minutes. Then cooled the masala. I added this masala in to the cornbread batter just before putting the pan in oven. It was yummy!!! the applesauce turned it a bit sweet but was balanced by the masala.

While we liked the results on this, I had some problems getting it to cook properly. At the assigned time it was very dark but still ooshy-gooshy in the middle. I turned the temp. down and cooked it for another 10 minutes. The results were ok. Not very sweet though moist and good dunked into soup. I did like that there was so little fat. Thanks for a good one to try.

Wonderful recipe! Moist, sweet, and just a bit of fruitiness. Mine needed to be baked at 400 F for about twenty minutes; at 425, it browned too much before the center set.