Corn Bread - my absolute favorite recipe

Corn bread!!!

Much like my journey to (hopefully, someday) banana bread enlightenment, I've been on a long quest to make the perfect batch of cornbread. By perfect I mean great texture - moist (ooh I hate that word but I can't come up with another to convey what I need right now) not crumbly, sweet but not too sweet, just the right amount of saltiness, golden brown on top and bright yellow inside, with some real corn flavor. I like spicy versions with jalapeños, versions with whole corn kernels, and cheesy versions with cheddar or pepper jack right in the batter. But I wanted to come up with a recipe that was just straightforward and delicious, suitable for serving alongside sweet or savory stuff. I think I figured it out. The answer was, of all things, applesauce.
This is the way I make it for school lunch, and we don't ever have leftovers. Here, check it out.

the batter 

Just Really Good Corn Bread

Preheat oven to 425
line an 8x8 baking dish with parchment paper so there's overhang on all sides

ingredients
2 large eggs, lightly beaten
1 cup buttermilk
1 1/2 cups yellow corn meal
1 cup all purpose flour
1/2 cup light brown sugar
2 1/2 tsp baking powder
1 tsp salt
4 Tbsp butter, melted and slightly cooled
1/2 cup unsweetened applesauce

Stir eggs, buttermilk, and applesauce together in a large mixing bowl. In another bowl, whisk together flour, cornmeal, sugar, baking powder, and salt. Add the dry ingredients to the egg mixture all at once and mix just until everything is combined. I cannot stress this enough. Lots of cornbread recipes give this direction but I'm convinced it really is the key to making cornbread come out with the perfect texture. Let there be lumps! Then scrape it all into your prepared pan and bake for about 20 minutes - or until a toothpick inserted into the center comes out clean. Every oven is different, so I suggest checking it after 18 minutes, just to be safe. You don't want to overbake.

Enjoy!
xo