Prep 10 mins
Cook 30 mins
This is from my Aunt Betty who has been making this for at least 50 years. She didn't remember where the recipe came from. Serve with butter and warm maple syrup.
- 29.58 ml unsalted butter
- 29.58 ml maple syrup
- 2 large granny smith apples, peeled, cored and sliced 1/4-inch thick
- 177.44 ml cornmeal
- 177.44 ml flour
- 4.92 ml baking powder
- 2.46 ml salt
- 1.23 ml baking soda
- 1 egg, lightly beaten
- 236.59 ml buttermilk
- 59.14 ml maple syrup
- 44.37 ml unsalted butter, melted
- Preheat oven to 375 F.
- For topping, heat butter and syrup in an iron skillet. Add apples and cook slightly 5 minutes. Arrange in the bottom of the skillet.
- For cornbread:.
- Combine all dry ingredients and form a "well" in the center.
- Beat together wet ingredients in the well. Stir until just combined. Spread gently over the apples.
- Bake 30-35 minutes. Test with a toothpick for doneness.
- Cool for 5 minutes. Invert on a plate.
- Serve warm with butter and syrup.
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!