You haven't tasted the perfect cornbread until you make this Apple Cornbread!
The texture is the perfect balance of cake and cornbread with the perfect amount of sweetness.
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It's an easy recipe that requires no box mixes, only a few simple ingredients and about 10 minutes to mix the batter.
This recipe is perfect for making apple cornbread muffins or using in your cornbread stuffing.
Homemade cornbread is the perfect side dish for this apple beer chili, in fact the cornbread can be made with apple beer instead of apple juice!
You don't need any special equipment for making this easy cornbread, but here are few kitchen tools that I use.
Suggested Kitchen Tools for Apple Cornbread
- 9 x 13 pan, I use a quarter sheet pan
- Mixing bowls and measuring cups
- Box grater or handheld grater
- Sharp Knife
- Whisk
- Silicone or rubber spatula
Ingredients & Substitutions
The ingredients in homemade cornbread are simple and easy to find. You may have most of them in your pantry and fridge already!
While there are some substitutions you can use, I do recommend making the recipe as written, unless you have dietary restrictions or allergies where ingredient modifications must be made.
Wet Ingredients
The wet ingredient in this cornbread are eggs, brown sugar, melted butter, apple juice or apple ale beer, and grated apples.
Eggs
Use two large eggs in this recipe and it is best if the eggs are room temperature. This makes them easier to whisk and incorporate with the other ingredients.
The eggs in cornbread provide structure for the batter and also help it to rise as it bakes.
If you cannot eat eggs, know that some people have great success with using ground flax seed or chia seeds mixed with water, and also by increasing the baking powder to 1½ Tablespoons.
You can also substitute commercial egg replacers like this one from Bob's Red Mill: (affiliate link)Gluten Free Egg Replacer
You do not need to increase the baking powder when using a commercial egg replacer because the leavening agents are included in the mix.
Sugar
I use light brown sugar in this recipe because it provides a sweetness and extra moisture that white sugar doesn't provide.
You can substitute the brown sugar for white sugar, but I would add an extra Tablespoon of apple juice or beer to keep the moisture level where it should be.
Here are some other substitutions and the amounts you would use in this recipe. Please keep in mind, these are only suggestions and have not been tested in this recipe. There could be texture and flavor changes when you substitute ingredients.
Traditional Substitutes:
- Honey: ½ cup (reduce other liquids by about 2 tablespoons)
- Maple syrup: ½ cup (reduce other liquids by about 2 tablespoons)
- White sugar + molasses: ⅔ cup white sugar + 2 teaspoons molasses
- Coconut sugar: ⅔ cup
- Agave: ½ cup (reduce other liquids by about 2 tablespoons)
Artificial Sweeteners:
- Swerve (any type): ⅔ cup (add 2 tablespoons extra liquid)
- Monkfruit sweetener: ⅔ cup (add 2 tablespoons extra liquid)
- Allulose: slightly less than 1 cup (about 14 tablespoons)
- Pure stevia powder: Check your brand, but typically ⅓ to ½ teaspoon (add 2-3 tablespoons extra liquid)
- Stevia blend: Check your brand's conversion chart as they vary significantly
Natural Alternatives:
Pureed sweet potato: ⅔ cup
Mashed banana: ⅔ cup
Pureed dates: ½ cup (soak in hot water first, then puree until smooth)
Butter
You can use salted or unsalted butter in this recipe, but I always use salted because that is what I have on hand.
The butter provides flavor and moisture to the cornbread, but can be substituted if needed.
Here are good substitutes for ½ cup melted butter in cornbread:
Oil options (use exact 1:1 ratio - ½ cup):
- Vegetable oil
- Canola oil
- Coconut oil (melted)
- Avocado oil
- Olive oil (will add some flavor)
Other substitutes:
- Applesauce: ½ cup (makes it more moist, reduces fat)
- Greek yogurt: ½ cup (adds protein, keeps it moist)
- Buttermilk: ½ cup (reduces fat, adds tanginess)
- Mayonnaise: ½ cup (keeps it moist and tender)
- Sour cream: ½ cup (adds richness and moisture)
- Margarine: ½cup (direct substitute)
For vegan options:
- Plant-based butter: ½ cup
- Pureed silken tofu: ½ cup (reduces fat significantly)
Keep in mind that butter adds both fat and flavor, so using a neutral oil or substitute might make your cornbread taste less rich. Consider adding a pinch of extra salt if using a fat-reduced substitute like applesauce or tofu.
Apple Flavor
To get the best apple flavor into the cornbread, I use both apple juice and grated fresh apple.
I like Granny Smith apples the best in this recipe, but you can also use a sweet apple like gala or red delicious.
The apple juice can be substituted with apple ale beer which is delicious in this recipe.
The grated apples are considered wet ingredients in this recipe because as the cornbread bakes, the apples release their juices.
You may notice this cornbread mixture is a little thicker than others you have made, but that is because of the grated apples and the added moisture they give off as they cook.
Dry Ingredients
Corn Meal & Flour
The ratio of corn meal to flour in cornbread determines the texture of the cornbread. The more corn meal (called corn flour in some places, not cornflour which is cornstarch) you use, the drier and more crumbly the texture.
In this recipe I use a 2:1 ratio, meaning 2 cups all purpose flour to 1 cup cornmeal. You can adjust this ratio to change the texture. Add less cornmeal and more flour for a cakier cornbread and add more cornmeal and less flour for a drier cornbread.
IMPORTANT: When buying cornmeal, read the labels carefully. There is plain yellow cornmeal, which is used in this recipe, and corn meal mix.
I have had a hard time finding plain corn meal in my local stores, so if you can't find it, use these suggestions for substituting corn meal mix.
- Use 1 cup of Self-Rising Corn Meal Mix
- Omit the baking powder completely
- Reduce salt to ½ teaspoon
Salt & Baking Powder
Baking Powder is the primary leavening agent in the cornbread, but if you don't have any on hand, use 1 teaspoon of baking soda instead. You don't need to add anything else because there is enough acid in the other ingredients to balance the baking soda.
Salt is used to bring out all the flavors and I recommend using sea salt or kosher salt. Table salt is much finer in texture so, if that is all you have, decrease the amount to 1¼ teaspoons.
Optional Ingredients
You can always add things to your apple cornbread like corn kernels for some added corn flavor and texture or your favorite hot sauce, red pepper flakes or diced jalapeños for a spicy cornbread.
keep any additions like corn or diced vegetables to no more than ¾ cup.
How to Make Apple Cornbread
Mise En Place (prep for recipe)
- Prepare the baking pan by lightly buttering it
- Preheat the oven to 400℉/200℃ and have the rack in the middle of the oven
- Gather ingredients and supplies
- Measure out the ingredients
Mixing the Batter
There are a couple of ways to mix up the cornbread and both work fine. You can have a large mixing bowl and a second medium mixing bowl where you would whisk together the corn meal, flour, salt and baking powder.
If you have the dry ingredients measured separately like I did, just use the one large mixing bowl for everything.
Add 2 large eggs to the large mixing bowl and whisk lightly, add the brown sugar and whisk together.
Add the salt and baking powder (if you didn't already mix them into the dry ingredients) and whisk to combine.
Add in half of the corn meal and half of the melted butter. If you mixed your dry ingredients together, add about ⅓ of them and all of the butter.
Whisk to combine.
Add half of the flour and the rest of the butter and whisk to combine.
Quick Tip
Don't over mix the batter - mix just until the ingredients are combined. Small lumps are fine! Over mixing develops gluten which makes cornbread tough and dense.
Add the remaining dry ingredients (corn meal) and the apple juice or beer and whisk into the batter.
The consistency of the cornbread batter may be a bit thicker than you are used to, but that is because we are grating in the apples and they will release more liquid as they cook.
Cut the apples in quarters and remove the core. I don't peel them because I like the look of the bits of green peel in the cornbread, but you can peel them if you like.
Using a box grater or any grater with large holes, grate the apple and add to the cornbread mix. You can also use a vegetable peeler to "grate" the apple if you don't have a grater.
Fold the grated apple into the cornbread mix using a silicone or rubber spatula.
If you haven't already, lightly butter the bottom and edges of the baking pan. The pan should be 9x13 with at least a 1" lip.
Pour the batter into the pan and spread into an even layer.
Baking the Cornbread
Place the cornbread into the 400℉/200℃ oven and bake for 25-30 minutes or until the top is golden brown.
Remove and place the pan on a cooling rack to cool for at least 30 minutes. This is important because it allows the cornbread to finish cooking on the inside and prevents it from falling apart when you cut it.
Once cooled to room temperature, you can cut any size slices you want. I make them about 2½" x 2" and get about 20 pieces out of one pan.
Serving the Cornbread
Cornbread is best served at room temperature or slightly warm. This cornbread is delicious plain or with butter.
If you want to try something different, use this recipe for smoked butter and add some honey for a smoked honey butter!
Variations
There are so many ways you can change up this recipe for cornbread to make different flavor combinations. Here are a few suggestions.
Plain cornbread: If you don't want an apple cornbread, you can use the base recipe and omit the apples. Substitute milk for the apple juice and add an extra 2 Tablespoons of milk to make up for the lack of moisture coming from the apples.
Jalapeño Apple Cornbread: Add 1-2 diced jalapeño peppers into the mix when you add the apples.
Honey Apple Cornbread: Instead of adding honey to the batter itself, I would poke some small holes in the top and brush on some warm honey right after the cornbread comes out of the oven.
Caramel Apple Cornbread: Make some Caramel Sauce and pour it over the cornbread while it is warm. This will result in a sticky cornbread, but it sounds so good!
Storage & Reheating Instructions for Apple Cornbread
How to Store Leftover Cornbread
Room Temperature
- Let cornbread cool completely
- Store in airtight container or wrap tightly in foil/plastic wrap
- Good for 1-2 days at room temperature
- Best eaten within 24 hours for optimal freshness
Quick Tip:
If you wrap warm cornbread, the steam gets trapped and makes the cornbread soggy, especially on top. Once it's fully cooled, then you can wrap it tightly or put it in an airtight container.
Refrigerator
- Store in airtight container
- Keeps for up to 1 week
- Place parchment paper in between layers
Freezer
- Cool completely before freezing
- Wrap tightly in plastic wrap, then foil
- Place in freezer bag with air squeezed out
- Label with date
- Good for up to 2-3 months
- Can freeze individual portions, but it stays moister if frozen in larger pieces.
How to Reheat Apple Cornbread
Oven (best for maintaining texture)
- Preheat to 350°F
- Wrap cornbread in foil
- Heat for 10-15 minutes
- If frozen, thaw overnight first
Microwave (quickest method)
- Place piece on microwave-safe plate
- Cover with slightly damp paper towel
- Heat 20-30 seconds per piece
- Check and add 10-second intervals if needed
Toaster Oven
- Heat at 350°F for 5-8 minutes
- Good for smaller portions
- Watch carefully to prevent burning
Skillet (creates crispy edges)
- Heat skillet over medium heat
- Add small amount of butter or oil
- Heat cornbread 2-3 minutes per side
Frequently Asked Questions
I would lean towards cake-like because it is definitely not dry and crumbly like some cornbread can be. However, it is also not as soft as cake.
The texture of this cornbread is the perfect balance of the two.
Yes, you can easily cut the recipe in half or double it by adjusting all of the ingredients.
For half a batch, use an 8"x8" pan and the baking time will be about the same.
For a double batch using a half sheet pan (18"x13") the baking time will be the same.
If you wanted thicker cornbread, you can use a smaller pan, but lower your oven temperature and the baking time will be longer.
Absolutely! There are several ways to get spicy flavors into your cornbread.
You can add in your favorite hot sauce, but don't exceed 2 Tablespoons or your liquid amounts will be off. Also, your cornbread may change colors a bit.
You can also add diced jalapeño peppers or dry red pepper flakes.
What to serve with Apple Cornbread
Cornbread always goes great with chili, but there are also so many other things where cornbread can be a quick and easy side dish, especially this Apple Cornbread!
Here are some recipes for inspiration.
Apple Cornbread Recipe
Ingredients
- 2 large eggs
- ⅔ cup brown sugar, packed
- ½ cup melted butter allow to cool slightly
- 1 cup yellow corn meal
- 2 cups all purpose flour
- 1 Tablespoon baking powder
- 2 teaspoons fine grind sea salt or kosher salt reduce to 1¼ teaspoons if using table salt
- 1 cup apple juice or apple beer or apple cider
- 2 Granny Smith apples grated with skin on, cores removed. About 2 cups.
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Instructions
- Preheat the oven to 400℉/200℃. Prepare a 9"x13" pan by lightly coating it with butter on the bottom and sides.
- In a large mixing bowl whisk together the eggs, brown sugar and melted butter.2 large eggs, ⅔ cup brown sugar, packed, ½ cup melted butter
- In a separate medium size mixing bowl whisk together the corn meal, flour, baking powder, and salt.1 cup yellow corn meal, 2 cups all purpose flour, 1 Tablespoon baking powder, 2 teaspoons fine grind sea salt or kosher salt
- Add ⅓ of the dry ingredient to the wet ingredients along with ⅓ of the apple juice and whisk to combine. Repeat until all the dry and wet ingredients are combined.1 cup apple juice
- Quarter the apples and remove the cores. Grate the apples with the skin on and fold the grated apples into the cornbread batter.2 Granny Smith apples
- Pour the batter (it is a bit thick so you may have to scoop it more than pour) in to the prepared baking pan and spread to create an even layer.
- Bake in a 400℉/200℃ oven for 25-30 minutes or until the cornbread is golden brown. Use the middle rack for the best results.
- Remove from the oven and allow to cool completely before cutting. Cut and Serve.
Notes
- 9 x 13 pan, I use a quarter sheet pan
- Mixing bowls and measuring cups
- Box grater or handheld grater
- Sharp Knife
- Whisk
- Silicone or rubber spatula
- Don't over mix the batter - mix just until the ingredients are combined. Small lumps are fine! Over mixing develops gluten which makes cornbread tough and dense.
- Allow to cool before storing. If you wrap warm cornbread, the steam gets trapped and makes the cornbread soggy, especially on top. Once it's fully cooled, then you can wrap it tightly or put it in an airtight container.
Nutrition
About the Recipe Author, Louise Long
Louise is a full-time recipe creator and food blogger @ The Salted Pepper. She has over 30 years of experience with cooking and recipe development. She owned a restaurant for several years and was a full-time RN until retiring to blog full-time.
She published her first cookbook in the Fall of 2018 and is very interested in writing several more.
Louise is also the creator of an online Ninja Foodi Pressure Cooking Course with over 100 instructional step-by-step videos. People absolutely rave about the course and all the value they have received from it.
Louise has several very active Facebook groups that help people with the basics of cooking and learning more about the appliances they love.
Ninja Foodi Pressure Cooker & Air Crisper 101
Ninja Woodfire Outdoor Grill & Smoker
Louise is also a YouTube creator and you can find most of her recipes in video format on The Salted Pepper YouTube channel.
She is very responsive to messages and eager to help in any way she can. Get more Information about Louise & contact information
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