Apple Cornbread Recipe

5 from 1 vote

The best combination of textures and flavors come together in this easy-to-make cornbread recipe.

Prep Time15

Cook Time25

Total Time40

Course: Bread, Side Dish

Difficulty Level: Easy

Servings:

Calories: 167kcal

Author: Louise

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.

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.

Finally... the PERFECT cornbread! (https://youtu.be/OOiD6bsYJME?si=iqENWEFq5uonlWpr)

Suggested Kitchen Tools

Yield:

Depends on the size of your pieces, but when you cut them about 2½"x2" you will get approximately 20 pieces from one batch.

Quick Tips:

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.

Storage:

Store in an airtight container at room temp for up to 3 days, in the fridge for up to 1 week and in the freezer up to 3 months.