Classic Cornbread

By srumbel

It’s light & moist, with the perfect crust on the bottom. I use shortening when greasing the pan because I think it works better than anything else to give it that crispness. I’m telling you – that is key for me.
from kleinworthco.com

Ingredients

• 1-1/2 cups cornmeal
• 1-1/2 cups all-purpose flour
• 1-1/2 cups buttermilk
• 1-1/2 tsp baking powder
• 3/4 tsp baking soda
• 3/4 tsp salt
• 6 tbsp butter - melted & slightly cooled
• 1 cup applesauce - room temp
• 1/2 cup granulated sugar
• 3 tbsp raw honey
• 3 large eggs
• 2 tbsp melted butter for after baking
• Additional honey for serving

Preparation

Step 1

In a large bowl whisk together cornmeal & buttermilk until combined - set aside to rest for 35 minutes.
Preheat oven to 375 degrees
Lightly grease a 10x10 baking pan
Add melted butter, applesauce, sugar, honey & eggs to cornmeal mixture - whisk well
Add flour, baking powder, baking soda & salt - & whisk until no longer lumpy
Pour into prepared pan
Bake 40-45 minutes or until toothpick test is clean & top is golden brown
Cool on wire rack approx 10-15 minutes before slicing
About 5 minutes into the cooling process pour the additional 2 tbsp of melted butter over the top in as evenly as you can & allow it to soak in
Serve with a drizzle of honey & additional butter
Store in an airtight container