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.

Cast Iron Skillet Apple Cornbread - Daisybeet

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.

Cast Iron Skillet Apple Cornbread - Daisybeet

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.
  • Salt
  • Baking Powder
Cast Iron Skillet Apple Cornbread - Daisybeet

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!

Cast Iron Skillet Apple Cornbread - Daisybeet

More apple recipes to try

Let me know if you love this recipe by leaving a comment or rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

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Cast Iron Skillet Apple Cornbread

  • Author: Alex
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: serves 12–16 1x
  • Category: side dish
Print Recipe

Description

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.

Ingredients

Scale
  • 1 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1 1/2 cups cornmeal
  • 1/2 tsp cinnamon
  • 1/4 tsp Kosher salt
  • 2 tsp baking powder
  • 1/2 cup maple syrup
  • 1/2 cup olive oil
  • 1 1/2 cups unsweetened soy milk
  • 2 tbsp lemon juice
  • 2 eggs
  • 2 small McIntosh apples, peeled and diced small (about 1 1/2 cups)

Instructions

  1. Preheat oven to 400 degrees F.
  2. Combine the flour, whole wheat flour, cornmeal, cinnamon, salt, and baking powder in a mixing bowl and mix.
  3. Mix together maple syrup, olive oil, soy milk, lemon juice, and eggs in another mixing bowl.
  4. Add dry ingredients to wet and stir until just combined.
  5. Fold in the diced apples to the batter.
  6. Drizzle 1-2 tbsp olive oil into a 12 inch cast iron skillet, and use a paper towel to spread it around, coating the edges and bottom.
  7. Heat the cast iron skillet over medium heat on the stovetop for 2-3 minutes, until the skillet is hot.
  8. Pour the batter into the heated skillet, then carefully transfer to the oven.
  9. Bake for 25-30 minutes, until a toothpick comes out clean in the center.
  10. Let cool for a few minutes, then slice into 12-16 slices.
  11. Best served warm with a pat of butter and a drizzle of maple syrup.

Notes

  • Keeps well in a sealed container on the countertop for up to 3 days.

Keywords: apple cornbread, cast iron skillet cornbread

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Cast Iron Skillet Apple Cornbread - Daisybeet

Thank you Yes! Apples for sponsoring this blog post! I’m grateful to partner with brands I love to cook with, and all opinions are my own.