Monday, June 10, 2013

Apple Cornbread

After reading this cornbread recipe, I very much wanted to make something similar.  I modified the ingredients slightly to fit what I had in my kitchen.
This cornbread has a pleasant smell and is just sweet enough to be a dessert.  I am very satisfied with the texture, which is crumbly without being mealy.


125 g / 1 cup white flour
115 g / 1 cup corn meal
13 g / 3.5 t baking powder
6 g / 1 t salt
1 1/2 large apples, or 3 small ones
note: select apples that are good for baking.  Very crunchy as well as mealy apples tend to bake poorly, so if possible, select more sturdy types, such as Gala, Fuji, or Granny Smith.
85 g / 6 T unsalted butter
2 eggs
30g / 1.5 T wildflower honey
75 g / 0.3 cups + 1 T brown sugar
note: Turbinado or molasses-darkened sugar both work here
240 mL / 1 cup milk
Optional: generous handful mixed berries and/or raisins


Preheat oven to 205˚C / 400˚F
Chop apples into slices or rounds no thicker than 0.75cm / 0.3 inch.  Remove peels if they are rough.
In a bowl, stir together flour, corn meal, baking powder and salt.
Heat butter until it is still solid, but very soft.
Add in butter, honey, sugar, eggs, and milk to the bowl.
Mix until no clumps are present.
If using, stir in berries and raisins.
Oil a 30cm / 12 inch diameter round baking dish, such as a cake pan or cast iron skillet.
Place one third of the chopped apple slices on the bottom of the dish, and cover with one half of the batter.
Place another third of the apple slices atop of the batter, and then cover with the remaining mixture.
Place final third of apple slices on top of the batter.
Bake for 25-30 minutes, until a brown crust is present and the center does not jiggle.
Serve warm.

1 comment:

  1. You are so fantastically creative! This looks great!