This light cornbread is super moist from olive oil, applesauce and corn kernels. If you have polenta on hand, swap out 1/4 cup cornmeal for it. I use the little 1/2 cup size applesauce containers if I don’t want to eat all the applesauce in a jar.
1 cup 1% milk
1 tsp apple cider vinegar
1 cup cornmeal or 3/4 cup cornmeal and 1/4 cup polenta
3/4 cup all-purpose flour
½ tsp salt
1 ½ tsp baking powder
½ tsp baking soda
½ cup applesauce
¼ cup olive oil
½ cup frozen or fresh corn kernels
1 Tablespoon butter
Preheat oven to 425’ Add vinegar to milk and let it curdle while you mix the other ingredients. Place corn kernels in a small bowl with a splash of water and microwave for two minutes. Set aside to cool.
Sift white flour with baking powder and baking soda. Stir in the rest of the dry ingredients and mix well.
In a separate bowl, whisk eggs with applesauce, oil and milk. Pour into dry ingredients. Add corn, then mix with a large spoon only until ingredients are combined. Spray bottom and sides of an 8 inch square pan with nonstick spray. Add 1 tablespoon butter and place pan in the hot oven for a couple of minutes while the butter melts. Tip pan to distribute butter evenly on the bottom of the pan. Pour in batter. Bake for 20 minutes. Cool on a wire rack. Nice with soups or stews or a roast chicken.