Apple Cheddar Cornbread
- 1 1/2c. cornmeal
- 1 1/2c. whole wheat flour
- 3 1/2t. baking powder
- 1T. honey
- 1t. salt
- 2 1/4c. milk
- 1/4c. canola oil
- 2c. shredded cheddar cheese
- 1c. chopped apple
Combine the cornmeal, flour, baking powder and salt together and mix well. Add the honey, milk, and oil and mix until just combined. Fold in the cheese and apple. Pour in a greased 8×8 baking dish. Bake at 400 for 60 minutes or until cooked through.
The version I made only had about 1 1/2c. cheddar, so I upped it to 2 in the recipe because Dave and I both thought it needed extra cheese.
I liked this cornbread, but it didn’t wow me. I think I tend to be a cornbread purist. I don’t really want anything in or on my cornbread – not cheese, not apples, not pesto, not butter, not honey. I want straight-up, plain-jane cornbread. With a crust.
However, if you’re adventurous and you’re not stuck in a plain-cornbread-rut, this one might just be for you! It’s also really good cold, first thing in the morning.
We served ours alongside rice jambalaya from the Peas and Thank You cookbook!
Delicious jambalaya. Fantastic cookbook!
How do you like your cornbread?