We usually have cornbread in the fall, but it just sounded good today. I made a pot of soup beans (which I don't usually like at all) and this cornbread to go with it. The recipe says to make it in a 9x9" pan, but this time I made mini-muffins. The girls think mini muffins are fun!
Low Fat Cornbread
1 cup flour
1 cup cornmeal
2 T sugar
2 t baking powder
1/2 t salt
1 egg or 2 egg whites
1/4 cup unsweetened applesauce
Mix dry ingredients in a medium bowl. Mix remaining ingredients in another bowl. Add the wet to the dry, stirring just until moistened.
Pour into a 9x9" baking pan coated with non-stick cooking spray. (Or make 24 mini muffins!) Bake at 400 for 15-20 minutes for 9x9" pan or 10 minutes for mini muffins.
Serve warm with butter. They're yummy with applebutter too! (Hey...don't knock it until you've tried it!)