This rocks, I bake it in an iron skillet
We enjoyed this corn bread as a breakfast treat, served with warm maple syrup. I made this as written except that I used Fuji apples instead of the Granny Smith, as that is what I had on hand. I wasn't sure which size skillet to use, so I made it in my 9 1/2" cast iron skillet and it worked perfectly. Thank you for sharing. **Made for 2013 Football Pool week #4**
Fantastic! I made 1/3 of the recipe in an individual casserole dish and it worked out great. Love the combo of syrup and cornbread and it's wonderful with the apples. Great recipe - thanks for sharing it!