The recipe’s main ingredient is Jiffy Corn Muffin mix and well, you know me–it ain’t gonna happen with the box. Here’s why:
INGREDIENTS: WHEAT FLOUR, DEGERMINATED YELLOW CORN MEAL, SUGAR, ANIMAL SHORTENING (CONTAINS ONE OR MORE OF THE FOLLOWING: LARD, HYDROGENATED LARD, PARTIALLY HYDROGENATED LARD), CONTAINS LESS THAN 2% OF EACH OF THE FOLLOWING: BAKING SODA, SODIUM ACID PYROPHOSPHATE, MONOCALCIUM PHOSPHATE, SALT, WHEAT STARCH, NIACIN, REDUCED IRON, BHT PRESERVATIVE, TOCOPHEROL PRESERVATIVE, CITRIC ACID PRESERVATIVE, BHA PRESERVATIVE, TRICALCIUM PHOSPHATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID, SILICON DIOXIDE.
But how difficult is it to whip up a batch of cornbread or corn meal muffins? Not difficult at all, and I do it all the time using my friend Lynne’s recipe, from Cook and Be Merry. I used this as a base for this cake. Now, how good will you feel not feeding that long list of ingredients to your family? Pretty darn awesome, if you’re like me.
I also made another few changes: David’s recipe uses raw apples (I lightly steamed mine), cinnamon and nutmeg, which I omitted, probably because I’m from Britain. If you are American and cannot get your head around someone omitting cinnamon in a recipe, perhaps you will better understand it if you read the post from my Apple Pie recipe. However, feel free to add some spices if you like.
This is a lovely loaf cake to make when you don’t want a super sweet type of dessert, or want a twist on cornbread. I think it’s a perfect afternoon snack for kids and adults, alike. Enjoy!
Cornbread Apple Loaf
adapted from a David Rosengarten recipe
and based on a recipe from Lynne Hemer
3 medium to large Granny Smith apples, peeled, cored and sliced
1 tbsp sugar
1 tsp lemon juice
1 1/2 cups yellow cornmeal
1/2 cup all-purpose flour
1/2 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs, beaten
1 1/2 cups buttermilk
1/3 cup butter, melted
Preheat oven to 375°F (190°C)
Put the apples, tablespoon of sugar and lemon juice in a small pot over medium heat for a just a few minutes to slightly soften them, then remove from heat. Do not let them overcook.
Place the dry ingredients in a bowl and set aside. Place the beaten eggs, melted butter and buttermilk in a large measuring jug, stir well and pour into the dry ingredients. Stir again until everything is combined.
Place the loaf tin in the center of the preheated oven and make for 40-45 minutes or until a skewer inserted into the loaf cake, comes out clean. Sprinkle with a little sugar and allow to cool in pan about 30 minutes, then remove and place on a cooling rack.
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