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I used applesauce instead of oil and an eggwhite because the mixture seemed very runny and I was afraid it wouldn't hold together. 25 minutes seemed cook the outside perfectly, yet the inside was still undercooked- which i find is the case with all cornbread recipes i've tried. The molasses adds a nice flavour and colour, especially making the outer crust darker than the inside. Not very sweet- which i like, and goes perfectly with a vegetarian chili.