This apple cornbread recipe is a fun and festive twist on classic cornbread. Made in a cast iron skillet, it’s got crispy edges and a soft center with pieces of sweet apple in every bite.
Cornbread is one of those foods I often forget about, but is sneaky SO good. I love a slice of cornbread with a bowl of chili, smeared with butter, or just for snacking.
This cast iron skillet apple cornbread recipe is a fun twist on a classic and humble recipe. It’s packed with fresh apples, a touch of cinnamon, and sweetened with maple syrup. It’s made a bit healthier, too – with olive oil in place of butter and some whole wheat flour.
Ingredients in apple cornbread
Here is everything you need to make this cast iron skillet apple cornbread recipe.
Cornmeal: It wouldn’t be cornbread without the cornmeal! It gives cornbread that distinct chew and yellow color.
Flour: I used a blend of regular all purpose flour and whole wheat flour for this recipe. If you don’t have whole wheat flour on hand, no worries! Just use the all purpose.
Apples: I used McIntosh apples from Yes! Apples grown in New York. McIntosh apples are the perfect balance of sweet and tart, and are highly aromatic. This makes them perfect for baking! You can find McIntosh Apples, and lots of other Yes! Apples varieties in season and in stores now.
Maple syrup: This is my favorite liquid sweetener to bake with, especially with apples. You can try honey for similar results.
Unsweetened soy milk: This adds moisture to the apple cornbread. If you have another plant based milk (or regular milk), you can use that too. Just make sure it is the unsweetened variety.
Lemon juice: Mixed with the soy milk, lemon juice mimics the tangy flavor of buttermilk.
Olive oil: I love the flavor of olive oil, and it tastes great in some baked goods that are not too sweet. This cornbread is one of them!
Eggs: Add moisture and structure to the cornbread.
Cinnamon: Just a touch to enhance the flavor of the McIntosh apples.
How to make apple cornbread in a cast iron skillet
First, preheat the oven to 400 degrees F.
Mix together the dry ingredients in a bowl: corn meal, flours, salt, baking powder, and cinnamon.
Mix together the wet ingredients in another bowl: maple syrup, soy milk, lemon juice, eggs, and olive oil.
Combine the wet and dry ingredients. Then, fold in some peeled and diced McIntosh apples.
Use a paper towel to coat a cast iron skillet with olive oil. Heat the pan on the stovetop for a few minutes on medium heat, so the pan is hot when you add the batter. This helps the edges get browned and crispy.
Pour the cornbread batter into the heated cast iron skillet. Carefully transfer it to the oven and bake until a toothpick comes out clean.
Serve warm with a smear of butter and a drizzle of maple syrup!