MAPLE CORNBREAD
Steps:
- Method Preheat oven to 425 degrees. In a medium bowl, mix together the dry ingredients. In another bowl, whisk the milk, eggs, applesauce, 1/2 cup of maple syrup and the butter. Give it a really good mix. Pour the liquid mixture over the dry and combine. Don't over mix it! It will be the consistency of a thick pancake batter. Lightly butter a 9 x 13 inch baking pan. Pour the batter in and use a spoon or spatula to smooth it out to the edges. Pop in a hot oven for about 20 to 25 minute until it is golden brown and firm to the touch. A toothpick inserted should come out clean. Allow the cornbread to cool a bit. Take a tooth pick or skewer an poke holes all over the top - maybe 10 or 12 little holes. Now take your last 1/4 cup of maple syrup and either brush it on with a pastry brush or just spread it around with the back of a spoon. The maple will sink into the little holes. Once the bread is really cool you can either serve it in squares or you can make sandwiches as I did. Cut a piece of cornbread out of the pan then slice it in half horizontally. Make a sandwich with almond butter and jam or ricotta cheese and sliced strawberries
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