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Honey Whole Wheat Cornbread

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“This cornbread is moist and pairs great with soups and stews. It also freezes well!”
READY IN:
30mins
SERVES:
12
YIELD:
12 muffins
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Coat 12-cup muffin tin with cooking spray. Place in oven.
  2. Preheat oven to 425°F.
  3. Whisk together cornmeal, flour, baking soda, and salt.
  4. In separate bowl, whisk together yogurt, milk, eggs, applesauce, and honey.
  5. Mix wet and dry ingredients.
  6. Remove pan from oven and carefully spoon batter into cups. (I fill them about 3/4 full).
  7. Bake for 20 minutes, until golden brown.

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