Cornbread

I made this to go with soup one night, but I used 1/4 cup of unsweetened applesauce instead of the oil.  The cornbread was moist and held together well, and above all, it tasted good! I recommend this recipe.

Tonight, I'm going to make croutons from the remaining cornbread to use on a salad with butter lettuce, spinach, avacado, grape tomatoes, red/orange/yellow peppers, corn, and red onion. Here's the recipe for the dressing (from 2teaspoons.com):

• 3 tablespoons olive oil
• 1 tablespoon fresh lime juice
• 1 clove garlic minced or 1 teaspoon minced shallot
• 2 tablespoons fresh chopped cilantro
• 1 tablespoon honey
• Salt and black pepper, to taste
• optional: minced jalapeño to taste

Whisk together lime juice, garlic, cilantro, and honey until blended. Slowly drizzle in olive oil while whisking constantly until oil is fully incorporated. Add salt, pepper, and optional minced jalapeños to taste.

(Post-dinner note: the dressing was meh, but I didn't have jalapeno to add, which might have made a difference. I'm going to go out on a limb and say that adding Dijon mustard would have been a good addition.)