This is a great recipe. Everyone in my family loved it. I substituted 1 cup of buttermilk for the regular milk and added a little Splenda in addition to the 2 tbsp. of sugar to sweeten it up without the added calories. I definitely will be making this again!

In my family there is some intolerance to wheat and dairy so I substituted wheat flour with barley flour; I substituted milk with vanilla almond beverage;
I put 4 tablespoons of sugar.
I put about 1 tea spoon of salt.
It was very good. My husband said it was my best yet.
With the barley flour it gives a slightly nuttier taste. I liked it a lot. Thanks to the poster for the original recipe! It is soft and moist and tasty!

I made this cornbread using 1 1/2 cups all-purpose flour, 1/2 cup unsweetened applesauce and water, 1/2 cup Mexican shredded cheese, 1 teaspoon chili and 1/2 tsp cumin. I baked the cornbread for 30 minutes at 400°F in my round Visions Pyrex casserole dish. I received many compliments from our seniors at church, a Cinco de Maio lunch.