Small Batch Caramelized Apple Cornbread Recipe

  

There's something special about the combination of apples and warm baked goods on a crisp autumn day. This Caramelized Apple Cornbread brings together those comforting flavours in one simple delicious bake. Sweet, golden apples are caramelized in butter along with some sugar and spices before being folded into tender cornbread that's perfect served warm with butter and honey or a hot cup of tea.

This is a recipe that will fill your kitchen with the scents of autumn and bring everyone back for a second slice! Perfect for a weekend brunch or family get-together.

 

I got this recipe for a Caramelized Apple Cornbread in my email from Whole and Heavenly a number of days back. I instantly printed it out because it looked too good to pass by! I just adore cornbread in any way shape or form, so the idea of caramelized apples really appealed to me.

I did cut the recipe down to make a small batch of four generous servings, and I have to say we love LOVED it.  The bread itself has a beautiful moist texture and is generously studded with sweet and spicy bits of caramelized apple as well as more being scattered over top. 

My apple pieces were a bit smaller than the ones in the original recipe and I have to say they made for a much prettier presentation. I used a vegetable chopper that I have. I got it on Amazon a few years ago and it makes short work of chopping fruits and vegetables and get them diced evenly, which I really like. It's great for peppers, onions, and fruits.  I don't get anything for recommending it to you.  I have it and it works, and so thought I would share.

The cornbread is lovely, lightly sweetened with honey and moist from the use of buttermilk. I would not recommend using a coarse cornmeal, or self-rising cornmeal.  Just use plain old ordinary yellow cornmeal. In the U.K. cornmeal can be difficult to find, so I would use a medium grained polenta. 

Altogether this was a really simple make. You could do the apples ahead of time and then just add them when you go to make the bread. Eileen enjoyed hers split, with butter in the middle and some more honey drizzled over top. I just enjoyed mine as is.

This would be a great served for breakfast or as a tasty addition to the brunch table! I think it would also be great with a hot cup of tea!  I really hope you will be inspired to give it a go. I promise you that you will enjoy it!

INGREDIENTS NEEDED

TO MAKE

🍎🌽🍞CARAMELIZED APPLE CORNBREAD🍎🌽🍞

There is nothing out of the ordinary here. Simple ingredients done well.

For the apples:

• 1 TBS butter
• 1 medium honey crisp or gala apple, peeled, cored and cut into a 1/4 inch dice
• 1/2 TBS soft light brown sugar packed
• 1/4 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/8 tsp ground allspice

For the cornbread:

• 3 TBS (64g) liquid honey
• 3 TBS (35g) light olive oil
• 1 large egg
• 1/2 cup (120ml) buttermilk (see notes)
• 1/2 cup (63g) all purpose plain flour
• 1/2 cup (85g) yellow cornmeal
• 1/2 tsp baking powder
• 1/4 tsp bicarbonate of soda
• 1/4 tsp salt

To serve:

• butter and honey

🍎🌽🍞NOTES ON INGREDIENTS🍎🌽🍞 

Apples

The star of this recipe. Choose firm, flavourful apples that will hold their shape during cooking. For a sweeter cornbread, choose Honeycrisp or Gala. For a bit of tartness, Granny Smith is ideal.

Honey

Use liquid honey for a natural sweetness and additional depth of flavour.

Butter

Butter is used to caramelize the apples, adding richness and helping to develop those delicious golden-brown flavours. Use real butter for the best results.

Brown Sugar

Brown sugar complements the apples beautifully and adds a subtle caramel flavour. Light or dark brown sugar can be used, with the dark brown sugar adding a deeper molasses note.

Cornmeal

Cornmeal gives the bread it's classic texture and flavour. In the U.K. you can use polenta. I do not recommend using coarse cornmeal.

All-Purpose Plain Flour

Flour gives the cornbread a lighter crumb and prevents the cornbread from becoming too dense or crumbly.

Baking Powder & Soda

These provide lift for a light tender bread. Be sure both are fresh for the best rise.

Salt

A small amount enhances all of the other flavours and balances the sweetness of the apples and brown sugar.

Buttermilk

Buttermilk adds extra tenderness and a slight tang that works wonderfully with the sweet apples. No buttermilk? See my recipe notes on the recipe card for a substitution to make your own.

Eggs

Eggs provide structure and help bind the ingredients together while contributing to a moist and tender texture.

Warm Baking Spices

These bring warm and help to bring out the natural sweetness of the apples without overpowering them.

🍎🌽🍞HOW TO MAKE CARAMELIZED APPLE CORNBREAD🍎🌽🍞

This is really very easy to make. The caramelized apples do take a while to make (8 to10 minutes) but it is worth it to get that lovely caramelized flavour.

1. First make the caramelized apples. Melt the butter in a nonstick skillet over medium heat. Swirl to coat the pan. (Let the butter start to foam slightly.)
2. Add the apples, brown sugar and spices. Cook, stirring occasionally, until softened and caramelized. This will take 8 to 10 minutes. Set aside. (Keep an eye on it so that it doesn't catch.)
3. Preheat the oven to 400*F/200*C/ gas mark 6. Butter a 9 by 5 inch baking dish. Line with some baking paper. (I used my vintage Pyrex loaf pan.)
4. Whisk the honey, buttermilk, eggs and oil together until smooth in a medium sized bowl. (I used a small wire whisk.)
5. Whisk the flour, soda, cornmeal, and baking powder together until evenly combined. (Again, I used a small wire whisk.)
6. Add the dry ingredients to the wet, folding them together just to combine. Fold in half of the caramelized apples. (Do not over mix.)
7. Spread the batter into the prepared pan. Sprinkle the remaining caramelized apples over top. (Try to get them evenly scattered.)
8. Bake in the preheated oven for 30 to 35 minutes. (Mine took 35 minutes.)
9. Cool slightly on a wire rack, then cut into squares to serve.
10. Serve warm with butter and honey.

 

🍎🌽🍞HINTS AND TIPS FOR SUCCESS🍎🌽🍞 

Choose the right apples

For the best texture use firm apples that will hold their shape. Softer apples will break down too much during cooking. I recommend Honeycrisp, Gala, Ambrosia, or Granny Smith.

Don't rush the caramelization

Allow the apples enough time to become golden and caramelized. This develops their natural sweetness and adds incredible flavour to the finished cornbread.

Measure the Cornmeal correctly

Too much cornmeal can make the bread dry and crumbly. Spoon it into a measuring cup and level it off rather than scooping directly from the container.

Mix the batter gently

Stir just until the dry ingredients are incorporated. Overmixing will result in a tougher denser cornbread.

Prepare the pan well

Grease your baking dish thoroughly and line with parchment for easy removal and cleanup.

Watch the baking time

Begin checking for doneness a few minutes before the recommended bake time. The cornbread is ready when a toothpick inserted in the center comes out clean.

Let it cool slightly

Allow the cornbread to rest for10 to 15 minutes before cutting. This helps it to set properly and makes for neater slices.

Serve warm for the best flavour

This cornbread is especially delicious served warm with butter, honey, maple syrup, or even apple butter.

Store properly

Keep leftovers covered at room temperature for up to two days or refrigerate for longer storage. Warm individual slices before serving to bring back that fresh from the oven taste.

🍎🌽🍞FREQUENTLY ASKED QUESTIONS🍎🌽🍞 

WHAT TYPE OF APPLES WORK BEST IN THIS CORNBREAD?

Firm apples such as Honeycrisp, Gala, Granny Smith or Ambrosia work beautifully. They hold their shape well during baking and provide great flavour.

IS THIS CORNBREAD SWEET OR SAVOURY?

This recipe leans towards the sweeter side thanks to the caramelized apples, making it perfect for breakfast, brunch, or an afternoon snack.

CAN THIS BE FROZEN?

Absolutely. Once completely cooled, wrap it in some cling film and then aluminum foil. Label, date and freeze for up to three months. Thaw at room temperature and warm gently before serving.

WHAT CAN I SERVE WITH THIS CORNBREAD?

It's delicious on its own, but it's also wonderful with butter, honey, maple syrup, apple butter, or a dollop of whipped cream if you are feeling particularly indulgent.

CAN I ADD NUTS?

Yes, chopped toasted pecans or walnuts make a great addition and pair beautifully with the caramelized apples.

HOW CAN I TELL IF IT IS DONE?

The top should be golden brown and spring back when lightly touched. A toothpick inserted in the center should also come out clean.

CAN I USE APPLE PIE FILLING INSTEAD OF THE CARAMELIZED APPLES?

I do not recommend it. Fresh apples will give you the best flavour and and texture.

CAN THIS RECIPE BE DOUBLED?

Certainly. The original recipe was for twice the amount. Bake in a 9-inch square pan for 25 to 30 minutes.

 

🌽A FEW MORE CORNBREAD RECIPES🌽 

You can never have too much cornbread. At least that is my opinion and I stand by it. I love the stuff!

BUTTER PECAN CORNBREAD - Moist, golden, and packed with buttery toasted pecans, this small-batch cornbread strikes the perfect balance between sweet and savoury. Made with buttermilk and brown sugar for extra tenderness and flavour, it's a comforting side dish that is equally at home beside a bowl of soup or served warm with butter and honey. 

VANILLA BREAKFAST CORNBREAD - With its golden crumb and gentle hint of vanilla this breakfast cornbread is comfort baking at it's best. Not too sweet and wonderfully moist, it's perfect served warm alongside a hot cup of tea or coffee. Enjoy it warm with butter, jam, or a drizzle of honey for a simple treat that's sure to brighten your morning.

 

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Yield: makes four servings

Author: Marie Rayner

Caramelized Apple Cornbread (small batch)

Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

This is a delightfully delicious cornbread, studded generously and topped with sweet and spicy caramelized bits of apples. Butter and honey go very well with this.

Ingredients

For the apples:

• 1 TBS butter
• 1 medium honey crisp or gala apple, peeled, cored and cut into a 1/4 inch dice
• 1/2 TBS soft light brown sugar packed
• 1/4 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/8 tsp ground allspice

For the cornbread:

• 3 TBS (64g) liquid honey
• 3 TBS (35g) light olive oil
• 1 large egg
• 1/2 cup (120ml) buttermilk (see notes)
• 1/2 cup (63g) all purpose plain flour
• 1/2 cup (85g) yellow cornmeal
• 1/2 tsp baking powder
• 1/4 tsp bicarbonate of soda
• 1/4 tsp salt

To serve:

• butter and honey

Instructions

1. First make the caramelized apples. Melt the butter in a nonstick skillet over medium heat. Swirl to coat the pan.
2. Add the apples, brown sugar and spices. Cook, stirring occasionally, until softened and caramelized. This will take 8 to 10 minutes. Set aside.
3. Preheat the oven to 400*F/200*C/ gas mark 6. Butter a 9 by 5 inch baking dish. Line with some baking paper.
4. Whisk the honey, buttermilk, eggs and oil together until smooth in a medium sized bowl.
5. Whisk the flour, soda, cornmeal, and baking powder together until evenly combined.
6. Add the dry ingredients to the wet, folding them together just to combine. Fold in half of the caramelized apples.
7. Spread the batter into the prepared pan. Sprinkle the remaining caramelized apples over top.
8. Bake in the preheated oven for 30 to 35 minutes. (Mine took 35 minutes.)
9. Cool slightly on a wire rack, then cut into squares to serve.
10. Serve warm with butter and honey.

Notes

No buttermilk? You can make your own substitute in one of two ways.

1. Whisk together whole milk and a tablespoon of either lemon juice or white vinegar. Leave to clabber for 5 minutes.
2. Whisk together equal amounts of Greek yogurt and whole milk. Leave to clabber for 5 minutes.

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