Try as I might, I’ve never managed to make a decent corn bread. It’s dry every time.
I know what you’re thinking. Corn bread is supposed to be dry. Better for dipping in gravy or chili.
Sometimes, though, I want to eat the corn bread, just because–without smearing it with butter or chili (and does anyone eat gravy, anyway?).
So just in time for Thanksgiving, I’ve made a breakthrough.
I think the key here is the almond flour (available at Trader Joes, in the nut section) and apple sauce.
But, if you don’t want to seek out almond flour, and your corn bread does come out dry, fear not. Leave it out on the counter for a day or two and whip up some corn bread stuffing. Yum.
3/4 cup cornmeal
3/4 cup almond flour
1/2 cup whole wheat or spelt flour
1/4 cup sugar
2t baking powder
1 cup milk or milk substitute (I used coconut milk)
1/4 cup apple sauce
Preheat the oven to 400. Mix all the dry ingredients in a bowl. Mix the oil, milk, apple sauce and egg in another bowl. Slowly add the wet ingredients to the dry ingredients and mix until just combined. Bake in a greased 8×8 pan for 25-30 minutes or until a toothpick comes out dry.
Stale cornbread and at least 1/2 a loaf of bread diced into 1-in.-square pieces
freshly ground pepper
a handful of fresh herbs (rosemary, basil, oregano, thyme, or whatever you like)
3 cloves minced garlic
3 stalks celery
1 diced carrot
Preheat oven to 400. Soak the bread and cornbread in water for a second and drain. Stir in the egg, oil, salt and pepper. Set aside. Saute the onion in oil over medium heat until lightly browned. Add the garlic and other vegetables and saute until soft.
Mix vegetables into the bread mixture. Pour mixture into a baking pan and bake for 30 minutes or until stuffing reaches desired crispiness.