An Italian style apple filled cornbread loaf.
Cornbread Apple Loaf
- Cook Time: 1 hour
- Persons: 4
- Difficulty: Easy
- 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
- 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.
- 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.
- Pour one third of the batter into a buttered loaf tin, then layer half of the apples on top.
- 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.
- 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.
- Serve warm.
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