- 2½ cups unbleached all-purpose flour
- 1½ cup blue cornmeal
- 1/3 cup sugar
- 1 Tablespoon baking powder
- 1 teaspoon cinnamon
- 1 tsp cardamom (optional)
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 stick butter, chilled and cut into small pieces
- 1 cup sour cream
- 1 cup applesauce
- 1/2 cup sliced almonds (optional)
- 1 cup dried figs (optional)
- sugar and cinnamon for dusting
Heat oven to 400 degrees Mix dry ingredients in mixing bowl. Cut in pieces of butter using a pastry blender. Add applesauce and sour cream and mix. The batter will be more solid than cake batter, but not stiff and dry like scone batter. Add optional nuts and dried fruit. You can experiment with different nuts and fruits, including currants, raisins, pecans, walnuts, or pepitas.
Roll into a log using parchment paper or wax paper. Then slice into 12 pieces and layer on parchment paper on a cookie sheet.
Bake 15 minutes at 400, remove for a moment, shake some mixed cinnamon and sugar over the top and return to oven, lowering temperature to 300 for 15 more minutes.
These are a nice moist, breakfast/dessert bars. They are toothsome, hearty, and slightly sweet. Goes well with coffee or tea. A good afternoon snack. They’re not as sweet as dessert bread, but not as “healthy” as corn muffins.