An Italian style apple filled cornbread loaf.

Cornbread Apple Loaf

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 3 medium to large Granny Smith apples, peeled, cored and sliced
  • 1 tbsp sugar
  • 2 tsp lemon juice
  • 1 1/2 cups (120g) yellow cornmeal
  • 1/2 cup (64g) all-purpose flour
  • 1/2 cup (100g) sugar
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs, beaten
  • 1 1/2 cups (355ml) buttermilk
  • 1/3 cup (75g) butter, melted
  1. Instructions
  2. Put the apples, tablespoon of sugar and lemon juice in a small pot over medium heat for a just a few minutes to slightly soften them, then remove from heat. Do not let them overcook.
  3. Place the dry ingredients in a bowl and set aside. Place the beaten eggs, melted butter and buttermilk in a large measuring jug, stir well and pour into the dry ingredients. Stir again until everything is combined.
  4. Pour one third of the batter into a buttered loaf tin, then layer half of the apples on top.
  5. Put another third of the batter on top of the apples, and repeat another layer with the remaining apples, and finish with the rest of the batter.
  6. Place the loaf tin in the center of the preheated oven and make for 40-45 minutes or until a skewer inserted into the loaf cake, comes out clean. Sprinkle with a little sugar and allow to cool in pan about 30 minutes, then remove and place on a cooling rack.
  7. Serve warm.