I can not believe it is almost Halloween! Where did October go?! Last week I was so blessed to be able to spend the entire week with my guys in California. We had so much fun! The drive to and from was a little rough but once we were there it was great! I’m putting together a list of tips and tricks that we learned traveling with a 2 and 1 year old and will be posting that here in the next few weeks. So if you have a vacation coming up check back the first part of November.
One thing I made sure of before we left is that we didn’t have any extra food sitting around getting rotten while we were gone. When we got home our fridge and cupboards were pretty bare. I made our meal plans for the next few weeks and off to the store we went. However, in my sleep deprived, after vacation state I totally forgot to get things for breakfast. I put things like eggs and cheese on our Costco list but we weren’t going to be making it there for a few more days. Not only did we not have eggs or cereal for breakfast but I also didn’t have eggs for my bread recipes I had planned for the weekend.
Not only did we bring back great memories from our vacation, we also brought back head colds. So I new a good soup or chili was necessary for the first few dinners at home. I tried a new chili recipe (Check back on Thursday for that recipe) and was getting ready to make the cornbread when I remembered, no eggs. And you can’t have chili without cornbread. So what did I do? I improvised; and it actually tasted better with applesauce. When using applesauce instead of egg it gave the cornbread a more dense feel; which was perfect for soaking up all the chili juices! I think I will stick to this cornbread recipe from now on.
Ingredients:
1 c flour
1 c cornmeal
2/3 c sugar
1 tsp salt
3 tsp baking powder
1/3 c applesauce
1 c milk
1/2 c canola oil
Directions:
Preheat oven to 400F.
In a large bowl combine all dry ingredients.
In a small bowl whisk together all wet ingredients.
Pour wet ingredients into dry ingredients and stir just enough to combine.
Pour in a 9in loaf pan and bake for 25-30 minutes. Bread will be done when a toothpick comes out clean.
Have you ever substituted ingredients not knowing how things would turn out and gotten pleasantly surprised?
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What a great idea! I’ll have to play around with this sometime. I love a good, dense cornbread.
Thank you Rachel! Definitely do… it’s a pretty basic recipe so I’m sure you could put your own unique spin on it.
It’s not Halloween without cornbread, in my opinion.
I totally agree with you Becky! Thanks for visiting!!
That looks yummy! I’ve been on a cornbread kick lately. Pinning! 🙂
Thanks Annette!!
I’ve never had such a bread
We love everything to do with apples, and I do have cornmeal, so I just might try this recipe
Thank you Winnie!
Looks delicious Sydney! I’ve never actually made Corn Bread… But I need to try! Especially with all the chili and casseroles I’ll be making this winter! Hope your week is going great 🙂