Options

Format:
Include:
PRINT
See more
Oxmoor House Photo by: Oxmoor House

Apple-Cheddar Cornbread

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

Oxmoor House JUNE 2006

  • Yield: 8 servings
  • Cook time:28 Minutes
  • Prep time:13 Minutes

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

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.

Preheat oven to 425°. Heat shortening in a 9" cast-iron skillet in oven 5 minutes.

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.

Pour batter into hot skillet. Bake at 425° for 25 minutes or until golden. Cut into wedges.

advertisement

Go to full version of

Apple-Cheddar Cornbread recipe

advertisement