Apple Cornbread
Apple cornbread is surprisingly good! Why? Because it contains an unexpected combination of apples with cornbread based on a delicious Italian apple cake recipe. It makes a wonderful snack or lunchbox treat.
Originally published April 8, 2015
I first saw the original recipe for this apple cornbread in an old copy of David Rosengarten’s Report, and he described it as a quick version of an Northern Italian Friuli apple cake.
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The original apple cornbread recipe’s main ingredient is Jiffy Corn Muffin mix and well, you know me–it just not gonna happen with the box. Here’s why~
Jiffy Corn Muffin Mix 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.
Besides, 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 apple cornbread cake. Moreover, how good will you feel not feeding that list of ingredients to your family? Heck, you can even make a homemade version of Jiffy cornbread mix!
I also made another few changes: David’s recipe uses raw apples (I lightly steamed mine), cinnamon and nutmeg, which I omitted in the recipe, probably because I’m from Britain. If you are American and cannot get your head around someone omitting cinnamon in a recipe, read this British apple pie recipe. ? However, feel free to add some spices if you like.
Love baking with apples? Try these British apple scones.
Since there’s only a small amount of flour, feel free to substitute a gluten free baking mix. I’ve done this successfully, much to the excitement of friends on GF diets.
This is a lovely apple cornbread loaf cake to make when you don’t want a super sweet dessert, or crave a twist on cornbread. I think it’s a perfect afternoon snack for kids and adults, alike.
Apple Cornbread
inspired from a David Rosengarten recipe and based on a recipe from Lynne Hemer serves 10
FULL PRINTABLE RECIPE BELOW
Ingredients
- Granny Smith apples
- sugar
- lemon juice
- yellow cornmeal
- all-purpose flour (substitute a GF baking mix to make this gluten free)
- sugar
- baking powder
- baking soda
- salt
- eggs
- buttermilk
- butter
Preheat oven to 375°F (190°C)
Directions to Make Apple Cornbread
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.
Next, pour the beaten eggs, melted butter and buttermilk into a large measuring jug. Stir well and pour the mixture into the dry ingredients. Whisk until everything is combined.
Now pour one third of the apple cornbread batter into a buttered loaf tin, then layer half of the apples on top.
Next, put another third of the batter on top of the apples. Repeat another layer with the remaining apples. Finally, add the rest of the batter.
Place the loaf tin in the center of the preheated oven and make for 40-45 minutes or until a skewer inserted into the apple cornbread loaf, comes out clean. Next, sprinkle with a little sugar and allow to cool in pan about 30 minutes. After half an hour, remove the cornbread from the pan and place on a cooling rack.
Serve this apple cornbread with a hot beverage for a lovely afternoon treat.
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Cornbread Apple Loaf
Ingredients
- 16 oz Granny Smith apples (Approximately 3 large apples- peeled, cored, and sliced)
- 1 Tbsp sugar
- 2 tsp lemon juice (fresh)
- 1 ½ cups yellow cornmeal
- ½ cup flour (all-purpose)
- ½ cup sugar
- ¾ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 eggs (beaten)
- 1 ½ cups buttermilk
- ⅓ cup butter (melted)
Instructions
- 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.
- Pour one third of the batter into a buttered loaf tin, then layer half of the apples on top.
- Put another third of the batter on top of the apples, and repeat another layer with the remaining apples, and finish with the rest of the batter.
- 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.
- Serve warm.
Notes
- Always use organic, high-quality ingredients for the best results
Nutrition
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I made this recipe last night and it’s absolutely delicious. We grow and mill heirloom corn in West Kentucky so I used our product and it was amazing. I actually replaced the flour with just cornmeal and it turned out amazing! Will definitely make again and share with friends!
That’s so wonderful that you grow and mill your own corn, Leslea!! Thank you so much for the wonderful review, so happy you enjoyed it and hope you find more of my recipes to enjoy (try the muffins!)
Hi Christina,
Just put this in the oven. It smell yummy!
Making it for a friend that I’ll be visiting later
this afternoon.
Thanks once again for your excellent directions
and wonderful pictures.
Stay well and Happy Mother’s Day for Sunday.
Luisa an Italo Canadese from Woodbridge, Ontario
So nice to hear from you, Luisa! I hope you both enjoy it later, and Happy Mother’s Day to you as well! Thank you!
Hello! I was googling for a corn and apple cake for my child (who loved both ingredients ◡̈) and came across this recipe. Am excited to try it out! May I please know what size of loaf tin did you use? Am trying to convert this into a round cake so would appreciate any help on the dimensions. Thank you!
Hi Sarah, just a standard loaf tin (5″x9″). I think an 8 or 9″ round pan would be fine. Let me know how it goes :)
I made the cornmeal/apple loaf today and it was amazing. Was going to make muffins, saw your recipe and what a lovely surprise. My second layer of apples reached the top. I think the next time, would make an extra layer of apples. The apples that came to the top,
looks great!
Wonderful to hear, Carmel! Sounds like a good idea, glad you liked the recipe, it’s a good one! CC
Hi Christina,
I would like to make this cornbread with apples. It looks delicious.
Have a query though, how much does 3/4 teaspoon baking powder translate to. I mean I do not have a tsp with a 3/4 marking. And if I use half the quantity of the ingredients, then what should be the baking temperature and time.
Could you please let me know.
Thanks,
Diana
Hi Diana, I’m glad you’re going to try this recipe! Regarding the baking powder, it’s honestly not that critical that the amount is absolutely perfect, so just fill up your measuring teaspoon and remove about a quarter of the contents. Just “eyeballing” it is fine. I wouldn’t recommend making half the recipe for several reasons. I have not done so, and therefore can’t advise on the changes in time and/or temperature. Enjoy! CC
1/2 tsp. plus 1/4 tsp. = 3/4 tsp.
3-1/4tsp would make 3/4tsp 🙂
Both are correct ways to measure ¾ tsp.