Recipe by winkki
A different twist on corn bread, this is sweet and very moist. It's been a favorite with hubby and the kids around here for years. If you dice the apples very finely, they almost disappear into the batter; leave them larger for chunks of fruity flavor. This is also good with cinnamon mixed into the batter (I usually do that more for a breakfast/brunch than dinner). Originally submitted by Nancy Kirkland in a church cookbook from Maryland.
- 1 cup cornmeal
- 1 cup flour
- 1⁄3 cup sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- 1 egg, beaten
- 1⁄4 cup shortening, melted
- 1 apple, finely diced (I peel ours, but you can leave it unpeeled if you have organic apples)
Directions See How It's Made
- Mix dry ingredients; set aside.
- In another bowl, combine milk, egg, and shortening (you may want to warm the milk slightly to keep the shortening from clumping back up, but not too much or you'll cook the egg).
- Add cornmeal mixture to wet ingredients.
- Add apple and stir gently; batter will be very thick.
- Pour into greased 9x9" pan and bake at 425 for 20-25 minutes.
- (To make sure it cooks through in the middle, since it is a heavier-than-usual cornbread batter, you may want to check about 20 min-- if the center still seems uncooked, cover with foil to prevent overbrowning and increase cook time as needed).