Remember that chili from the last post? This is the perfect accompaniment! This recipe is adapted from my mom's Jungle Camp Cookbook.
1 cup whole wheat flour
4 tsp baking powder
1 tsp salt
2 cups cornmeal
1.5 cups milk
1/3 cup applesauce
Fold the ingredients together just until blended. Pour into a oiled 9x9 pan, and bake at 350 for 35 minutes, or until slightly brown.
Why? This is pretty good cornbread, and has been cleaned up quite a bit from the original recipe, which called for oil in place of applesauce, white flour in place of whole wheat, and triple the amount of salt. The original recipe also was designed to be baked in a cast-iron frying pan, but I have never managed to cook it that way without burning it.