Cornbread has always had some identity crisis within our house: Could it be savory or perhaps is it sweet? Will it replace dinner rolls or dessert?
This very dilemma might be things i love most about cornbread: Sometimes it can go in either case.
Usually, we veer more sweet than savory, topping corn bread and muffins having a quick homemade walnut or honey butter, a welcome break in the pot of chili I frequently serve in the cornbread’s side. Sometimes, though, I’ll dabble in savory territory, adding actual corn kernels or smoky chipotle powder or chopped roasted poblano peppers in to the batter. In either case, leftovers make their way to the breakfast table the following morning, either spread along with some coconut oil and marmalade (sweet) or capped having a poached egg, black beans and salsa (savory).
After I made the decision to create my quick weeknight cornbread one evening, I cut up the past few apples within the fruit basket and sauteed these to bake underneath the batter. The end result looked a lot more like a cake than the usual cornbread. The buttery apple layer was thin, but stored the cornbread moist using its syrupy edge. Unsweetened applesauce adds tenderness without a lot of fat. Because the majority of the sugar is around the outdoors from the bread, it tastes sweeter — meaning I can serve this cornbread for dessert.
Food Network star Melissa d’Arabian — melissadarabian.internet — is experienced on eating healthily on a tight budget. She’s the writer from the cook book, “Supermarket Healthy.”