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.
- 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)
- Preheat oven to 400 degrees F.
- Combine the flour, whole wheat flour, cornmeal, cinnamon, salt, and baking powder in a mixing bowl and mix.
- Mix together maple syrup, olive oil, soy milk, lemon juice, and eggs in another mixing bowl.
- Add dry ingredients to wet and stir until just combined.
- Fold in the diced apples to the batter.
- 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.
- Heat the cast iron skillet over medium heat on the stovetop for 2-3 minutes, until the skillet is hot.
- Pour the batter into the heated skillet, then carefully transfer to the oven.
- Bake for 25-30 minutes, until a toothpick comes out clean in the center.
- Let cool for a few minutes, then slice into 12-16 slices.
- Best served warm with a pat of butter and a drizzle of maple syrup.
- Keeps well in a sealed container on the countertop for up to 3 days.
Keywords: apple cornbread, cast iron skillet cornbread