Apple Butter Cornbread

Apple Butter Cornbread

Yield: 1-8” square pan

1 ¼ cups all-purpose flour

¾ cup yellow cornmeal

¼ cup brown sugar

2 teaspoons baking powder

½ teaspoon salt

1 cup milk

¼ cup apple butter

1 egg

Preheat oven to 400F. Line an 8” square pan with aluminum foil or parchment paper and spray with cooking spray. In a medium bowl, whisk flour, cornmeal, sugar, baking powder, and salt. Add remaining ingredients, and whisk just until combined. Pour batter into pan and bake for 25-30 minutes, until a toothpick inserted comes out cleanly. Allow to cool for 5 minutes before slicing with a serrated knife. Store in an airtight container for up to 5 days.

*Slightly adapted from Quaker’s Easy Cornbread recipe



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