Apple Cornbread

Cake-y New England style cornbread, molasses-darkened cornbread, soft as pie Texas style cornbread, spoonbread, sesame cornbread, yeast-raised cornbread, cornbread with fresh corn, cornbread with jalapeños: I’ve baked and eaten a lot of cornbread.  But I’ve got a new favorite cornbread (though the soft as pie version may still be my favorite breakfast variation): apple cornbread.  Sweet-tart early fall apples stud this crumbly quick bread.

I used a Paula Red apple, since it was either that or Ginger Gold.  Both are mostly sweet, but I liked the little pockets of sweet apple among the cornbread.  You could also use a tart cultivar for a more sophisticated flavor.

Apple Cornbread (very nearly Judith and Evan Jones recipe from The Book of Bread with minor changes, really.  Even the apples were their suggestion in the recipe notes):

• ½ Cup white cornmeal, fine ground
• ½ Cup yellow cornmeal, fine or coarse ground
• ¾ Cup whole wheat bread flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3 Tablespoons honey or molasses
• 1 egg
• 1 Cup sour cream
• ¼ Cup milk
• 2 Tablespoons melted butter
• ¾ – 1 Cup apples, ¼ – ½ inch dice

Preheat oven to 425°F.  Combine & mix dry ingredients.  Beat the egg thoroughly; add honey, sour cream, milk and melted butter and beat.  Add dry ingredients and apples to the wet ingredients.  Stir until moistened.  As with all quick breads, don’t over mix.  Pour into (if you have one) a cast iron skillet or a greased oven-proof baking dish.  Bake for 20 minutes or until a knife in the center comes out clean.

Excellent with beans for dinner or with yogurt and peaches for breakfast or dessert.  Also delightful split open and toasted with butter.

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