Author Notes
I thought that the tartness and sweetness of apples would work well with cornbread and decided to bake a cornbread cake using a cornbread muffin batter as my base with chopped apples in it. The cake cake came out great especially baked in a cast-iron skillet, which results in a golden, crusty exterior. The cake can also be baked in a greased 9-inch square baking pan. The cake can be served alone or with vanilla ice cream for dessert or eaten for breakfast. —SooK
Ingredients
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1 1/2 cups
unbleached all-purpose flour
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1/2 cup
cornmeal
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1 teaspoon
baking powder
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1/2 teaspoon
baking soda
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1/2 teaspoon
salt
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1 teaspoon
cinnamon
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2
large eggs
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3/4 cup
sugar
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6 tablespoons
unsalted butter, plus more for greasing skillet
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1/2 cup
buttermilk
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4
McIntosh or Granny Smith apples, chopped into about 1/2-inch pieces
Directions
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Adjust oven rack to the middle position and heat the oven to 400 degrees. Set a 10-inch cast-iron skillet in the oven.
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Whisk the flour, cornmeal, baking powder, baking soda, salt, and cinnamon together in a large bowl; set aside. Whisk the eggs in a second medium bowl until combined. Add the sugar to the eggs; whisk until combined; add the melted butter and whisk to combine. Add the buttermilk and whisk until combined. Add the wet ingredients to the dry ingredients; mix gently with a rubber spatula until the batter is just combined. Fold the apples into the batter. Do not over mix.
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Remove the skillet from the oven, grease it with butter, and then quickly pour the batter into the heated skillet and smooth the top with a rubber spatula. Bake until the cake is golden brown and a skewer inserted into the center of the cake comes out clean, about 25-30 minutes. Remove from the oven and turn the cake onto a wire rack; cool for 5 minutes, then serve.
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