Apple Cornbread with Walnut-Brown Sugar Topping
An easy to make cornbread warms up our cabin from the heat of the oven and warms our spirits with the aroma of cinnamon and baking bread. It makes a great accompaniment to breakfast, soups and stews, or a cup of tea, coffee or hot chocolate. For the richest flavor, it's worth seeking out stone ground, whole grain cornmeal, such as Bob's Red Mill. Any apple can be used, sweet ones will add sugariness and tart ones a pleasant contrast. To prepare the fruit, I peel the apples, cut into quarters, remove cores, and then cut lengthwise and crosswise. This recipe is gluten free but can also be made with standard all-purpose flour.8 to 10 servings
Ingredients
Walnut-Brown Sugar Topping
- ¼ cup firmly packed brown sugar
- ¼ cup finely chopped walnuts
- ¼ cup gluten-free all-purpose flour blend (such as King Arthur Measure for Measure Flour or Bob's Red Mill 1 to 1 Baking Flour)
- ½ teaspoon cinnamon
- ⅛ teaspoon salt
- 2 tablespoons unsalted butter at cool room temperature
Apple Cornbread
- 1 cup medium grind, whole grain cornmeal (I like Bob's Red Mill)
- 1 cup gluten-free all-purpose flour blend (such as King Arthur Measure for Measure Flour or Bob's Red Mill 1 to 1 Baking Flour)
- 2½ teaspoons baking powder (2¼ teaspoons at 8,000')
- ⅛ teaspoon baking soda
- ½ teaspoon coarse kosher salt
- 1 cup milk or milk substitute (I use soy milk) (1 cup plus 2 tablespoons at 8,000')
- ¼ cup Greek yogurt
- 1 large egg
- ¼ cup firmly packed brown sugar
- 2 medium or 3 small apples, peeled, seeded finely chopped (about 1½ cups chopped)
- 6 tablespoons unsalted butter
Instructions
- Position a rack in the center of the oven, then place a 10-inch iron skillet or other 10-inch oven-proof skillet in the oven, and preheat to 425°F.
- Meanwhile, prepare the topping: Combine the brown sugar, walnuts, flour, cinnamon and salt and a small bowl and whisk to blend. Add the butter and press the flour mixture and butter together between fingertips until mixture resembles a very coarse meal.
- Prepare the cornbread: Combine the cornmeal, flour, baking powder, baking soda and salt in a medium bowl and whisk to blend. Combine the milk, yogurt, egg and brown sugar in another medium bowl and whisk to blend.
- Using 2 potholders, remove the skillet from the oven and place on the stovetop or other heatproof surface. Immediately add the butter and stir until melted. Add the apples and stir for about a minute to coat and warm through. Using 2 potholders, pour the apples and melted butter into the bowl with the liquid ingredients, leaving enough butter in the skillet to coat. Mix apples and butter into the liquid ingredients and then pour the mixture into the dry ingredients. Fold together just until blended. Immediately pour the mixture into the hot skillet, using a rubber spatula to help. The mixture will start to rise. Sprinkle the topping over.
- Using 2 potholders, place the skillet in the oven. Bake until the top of the cornbread is brown and feels firm to the touch and a tester inserted in the center comes out clean, 20 to 25 minutes. Using 2 potholders, transfer the skillet to a cooling rack. Let the cornbread cool at least 30 minutes before serving. Serve warm or at room temperature, with butter if desired.