Mmmmm… cornbread! I love a tasty cornbread, but I’m not a fan of sweet cornbread. That’s why I love this recipe!

And what goes better with chili than cornbread? This goes really well with Vegetarian Chili as well as many others!

Cornbread 2

Source unknown
Makes 8 servings

1 1/2 cups cornmeal
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 unsweetened apple sauce
3 eggs
1 cup skim milk
1/2 cup fat free sour cream (I use Lilly brand)

1 Tbsp Olive oil

Heat 10-inch oven-proof skillet with 1 T olive oil in oven or on stovetop utill hot (or heat 9×9 glass pyrex dish in oven only).

Meanwhile, measure dry ingredients in a medium bowl. Add remaining ingredients (through sour cream) and stir until well blended. Pour into hot frying pan. Bake for 20-25 min at at 350 degrees…or until golden and a toothpick inserted in middle comes out clean. Do not over-bake!

Cut into 8 wedges.

**Note** This freezes well. Just cut into individual portions and freeze in a zip-top bag. Remove and thaw as needed.

Nutritional info:
Calories: 138.1
Total Fat: 3.0 g
Cholesterol: 71.4 mg
Sodium: 377.3 mg
Total Carbs: 22.6 g
Dietary Fiber: 1.8 g
Protein: 6.0 g


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