Apple-Cheddar Cornbread

Tidbits of tangy green apple are a nice surprise that balance the cheese in this crusty cast-iron favorite.

Yield: 8 servings
Recipe from Oxmoor House

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Ingredients

  • 1 tablespoon butter
  • 1 Granny Smith apple, peeled and diced (1 cup)
  • 1 tablespoon shortening
  • 1 1/2 cups yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups milk
  • 1 large egg, lightly beaten
  • 6 tablespoons butter, melted
  • 1 cup (4 ounces) shredded extra-sharp Cheddar cheese

Preparation

  1. Heat 1 tablespoon butter in a large skillet over medium-high heat until melted. Add apple, and sauté 3 minutes or until just tender. Remove from heat, and set aside.
  2. Preheat oven to 425°. Heat shortening in a 9" cast-iron skillet in oven 5 minutes.
  3. Meanwhile, stir together cornmeal and next 3 ingredients. Whisk together milk and egg; add to dry ingredients, stirring just until moistened. Stir in 6 tablespoons melted butter. Add sautéed apple and cheese, stirring just until combined.
  4. Pour batter into hot skillet. Bake at 425° for 25 minutes or until golden. Cut into wedges.
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