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.
There is nothing out of the ordinary here. Simple ingredients done well.
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.
- 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.)
- 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.)
- 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.)
- Whisk the honey, buttermilk, eggs and oil together until smooth in a medium sized bowl. (I used a small wire whisk.)
- Whisk the flour, soda, cornmeal, and baking powder together until evenly combined. (Again, I used a small wire whisk.)
- Add the dry ingredients to the wet, folding them together just to combine. Fold in half of the caramelized apples. (Do not over mix.)
- Spread the batter into the prepared pan. Sprinkle the remaining caramelized apples over top. (Try to get them evenly scattered.)
- Bake in the preheated oven for 30 to 35 minutes. (Mine took 35 minutes.)
- Cool slightly on a wire rack, then cut into squares to serve.
- 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
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
- First make the caramelized apples. Melt the butter in a nonstick skillet over medium heat. Swirl to coat the pan.
- Add the apples, brown sugar and spices. Cook, stirring occasionally, until softened and caramelized. This will take 8 to 10 minutes. Set aside.
- Preheat the oven to 400*F/200*C/ gas mark 6. Butter a 9 by 5 inch baking dish. Line with some baking paper.
- Whisk the honey, buttermilk, eggs and oil together until smooth in a medium sized bowl.
- Whisk the flour, soda, cornmeal, and baking powder together until evenly combined.
- Add the dry ingredients to the wet, folding them together just to combine. Fold in half of the caramelized apples.
- Spread the batter into the prepared pan. Sprinkle the remaining caramelized apples over top.
- Bake in the preheated oven for 30 to 35 minutes. (Mine took 35 minutes.)
- Cool slightly on a wire rack, then cut into squares to serve.
- Serve warm with butter and honey.
Notes
No buttermilk? You can make your own substitute in one of two ways.
- Whisk together whole milk and a tablespoon of either lemon juice or white vinegar. Leave to clabber for 5 minutes.
- Whisk together equal amounts of Greek yogurt and whole milk. Leave to clabber for 5 minutes.
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If you're looking for a comforting Italian dish that feels rustic, honey, and full of bold Mediterranean flavour, these Peperoni Ripieni are exactly the kind of recipe you will want to make again and again. Inspired by classic Neapolitan Cooking, each pepper is stuffed with a rich mixture golden fried mushrooms, juicy cherry tomatoes, briny capers and olives, creamy mozzarella, and toasted bread that soaks up every drop of those flavours.
The peppers bake until tender and lightly wrinkled, nestled in a simple tomato passata that keeps everything moist and delicious. Scalable, satisfying, and practically a complete meal on their own, these stuffed peppers are the perfect blend of comfort and tradition. Ideal for weeknights, Sunday dinners, or for sharing with someone you love.
There is this couple on YouTube that I like to watch. He's American and she is Italian (from Italy). Their channel is called Pasta Grammar. They live in Italy and cook some fabulous Italian Food. I was watching one of their videos the other day and was immediately inspired to want to cook what they were cooking. Stuffed vegetables. They did three kinds. Stuffed tomatoes, stuffed peppers and stuffed zucchini. They all looked fabulously tasty.
I picked up the ingredients to do the stuffed peppers yesterday and then I cooked them for Eileen and I today. I did have to make a few alterations to the recipe. I couldn't get any eggplant, which was okay because Eileen really doesn't like eggplant anyways, so I used Chestnut mushrooms, which worked beautifully.
I also didn't have any anchovies, so added a bit of extra parmesan for some additional saltiness. Over all, though I was able to get pretty much everything required, using one each of a yellow and a red bell pepper. I thought maybe some Worcestershire sauce, but then decided against it as I felt it might be a bit too tangy.
In any case we were both really pleased with the end results. The flavour of these was fabulous. Their was just enough saltiness and some tang from both the olives and the capers. It almost reminded me a bit of a Puttanesca sauce but without any chilies.
This version would make a good vegetarian meal for two people. With lovely flavours. They were hearty and delicious. I hope you will be tempted to give them a go!
🍅💕INGREDIENTS NEEDED
TO MAKE
PEPERONI RIPIENI🍅💕
Pretty simple ingredients. There are a few extra bits such as capers and Kalamata olives. Altogether these things fit together to make a very delicious vegetable dish.
- 2 large bell peppers
- 10 large chestnut mushrooms, wiped clean and quartered
- Olive oil
- salt and pepper
- 25 cherry tomatoes, cut in half
- 1 clove of garlic, peeled and crushed
- 2 TBS capers
- 10 Kalamata olives, pitted and chopped
- 2 to 3 fresh basil leaves, torn
- 1 large slice of rustic white bread, cubed
- 3 1/2 ounces (100g) Mozzarella cheese, cut into cubes
- Grated Parmesan Cheese, to taste
- tomato passata
- freshly ground black pepper
🍅💕INGREDIENTS NOTES🍅💕
Bell Peppers
Large bell peppers act as natural edible "pots" to hold the filling. Baking them first softens them and deepens their sweetness, making them sturdy enough to hold a generous filling.
Chestnut Mushrooms
The original recipe used eggplant, but I couldn't get any at my local shops when I went so I used chestnut mushrooms instead. They worked beautifully.
Cherry Tomatoes
Halved cherry tomatoes, sauté down into a bright juicy base. They add acidity and sweetness, helping the filling to stay moist and flavourful.
Capers
Capers bring a salty, briny pop that cuts through the richness of the other ingredients.
Kalamata Olives
Chopped olives add bold Mediterranean flavour and a meaty bite. Their natural saltiness complement the other ingredients.
Fresh Basil
Torn basil leaves add fragrance and freshness, lifting the heavier elements of the stuffing.
Sturdy Homestyle Bread
Cubed bread is toasted until crisp, giving the stuffing body and texture. It absorbs the tomato juices, creating a rustic, hearty feel.
Mozzarella Cheese
Chopped mozzarella melts into the filling, giving it a creamy richness.
Parmesan Cheese
This adds a sharp, nutty flavour. Do grate your own if possible.
Tomato Pasatta
Just a shallow layer in the base of the dish helps to keep the peppers moist as they cook and creates a simple flavourful sauce for serving.
Extra Virgin Olive Oil
Used throughout the recipe - for frying, sauteing, toasting, and drizzling. Olive oil ties all the flavours together with its fruity richness.
Garlic
A single clove is used to perfume the tomatoes, adding a subtle warmth without overpowering the dish.
Salt and Black Pepper
Seasoning is added thoughtfully, especially since there are already a few salty ingredients such as the olives and capers.
🍅💕HOW TO MAKE PEPERONI RIPIENI🍅💕
These only look complicated. They are really very easy to make.
- Preheat your oven to 400*F/200*C/ gas mark 6. Wash your peppers. Slice the tops off, scoop out the ribs and seeds, discarding them. Replace the tops and place the peppers on a baking sheet. (If your peppers won't stand up you can trim a thin bit from the bottom.) Roast in the oven for 20 minutes, until they become slightly tender, with a few wrinkles.
- While they are roasting make the stuffing. Heat a TBS of olive oil in a large skillet over medium-high heat. Add the mushrooms. Cook, without stirring, until they begin to catch. Cook until browned all over, stirring occasionally. Scoop out to a bowl lined with paper towel to drain. Set aside. (Mushrooms can really absorb a lot of oil, that's why I like to sear them before agitating them. Agitating them too much releases lots of water as well.)
- Add another splash of olive oil the the skillet and heat over medium high heat. Sauté the bread cubes until golden brown on all sides. Scoop out and set aside. (Keep an eye on it so that it doesn't burn.)
- Add another TBS of olive oil the to pan and heat over medium heat. Add the cherry tomatoes and garlic to the pan. Sauté until the tomatoes start to wrinkle and release their juices. (The original recipe removed the garlic. I didn't because mine was in small bits.)
- Add the fried mushrooms, capers, olives and basil. Season lightly. Toss in the bread cubes and cubes of mozzarella. Add a generous grating of Parmesan cheese. Toss everything together. (The cheeses will probably start to melt)
- Remove the peppers from the oven. (You may have done this already.)
- Pour a small quantity of passata into the bottom of a baking dish large enough to hold the two peppers, about 1/2 inch thick. Drizzle a bit of olive oil on it and stir. (This will create a simple sauce.)
- Rub the insides of the peppers with a bit of olive oil and season lightly. Stuff your peppers equally with the bread, tomato, cheese mixture. Sprinkle with additional Parmesan and a drizzle of olive oil. (There will probably be too much stuffing.)
- Replace the caps on top. Set them into the baking dish on top of the passata. (If there is any extra stuffing you can scatter it around them.)
- Cover tightly with foil and bake at 400*F/200*C/gas mark 6 for an additional 20 minutes.
- Uncover, baste with some of the pan juices and then return to the oven uncovered for a further 5 minutes.
- Serve warm.
🍅💕HINTS AND TIPS FOR SUCCESS🍅💕
Choose the right peppers
Use large, sturdy bell peppers so that they stand upright easily in the dish. Baking them briefly first helps them to soften slightly, making them easier to fill and ensuring that they cook evenly.
Fry the mushrooms properly
Make sure you heat is high enough to fry your mushroom so they crisp and brown rather than steam. Drain well and lightly salt.
Let the tomatoes break down
Cook the cherry tomatoes until they release plenty of juice. This creates the saucy base that keeps the stuffing moist and flavourful. Don't rush this step. The juices are essential.
Balance the salt
Some of the ingredients are quite salty so taste the mixture before adding more.
Toast the bread well
The toasted bread cubes add structure and soak up the tomato juices. Make sure they are nicely browned on all sides.
Stuff generously
Fill the peppers right to the top - the mixture settles slightly as it bakes, and a generous fill ensures every bite is hearty and satisfying.
Don't skip the tomato passata base
This shallow layer keeps the peppers moist and creates a lovely sauce to spoon over when serving.
🍅💕FREQUENTLY ASKED QUESTIONS🍅💕
CAN I PREPARE THE PEPPERS AHEAD OF TIME?
Yes, you can pre-bake the peppers until they are slightly tender and wrinkled, then cool and store them before stuffing.
HOW CAN I KEEP THE STUFFING FROM BECOMING TOO SALTY?
Taste before adding extra salt - there are already some salty ingredients being used, so be judicious.
CAN I USED A DIFFERENT CHEESE OTHER THAN MOZZARELLA?
You can use any mild melting cheese. Provolone or Fontina also work well.
WHY IS TOMATO PASSATA ADDED TO THE BOTTOM OF THE DISH?
It keeps the peppers moist, adds flavour, and helps them to stand upright.
HOW CAN I TELL WHEN THE PEPPERS ARE FULLY COOKED?
After the final bake, the peppers should be tender, the tops lightly browned and the stuffing hot and melty.
IS THIS RECIPE EASY TO SCALE UP FOR A FAMILY DINNER?
Absolutely. The recipe is designed to scale easily and each pepper is practically a full meal.
🍅💕A FEW OTHER VEGETABLE RECIPES TO ENJOY🍅💕
We love our vegetables in this house. Here are a few other recipes that we enjoy!
WINTER VEGETABLE GRATIN - This tasty gratin is pure cold-weather comfort. A warm, bubbling bake filled with tender root vegetables like celeriac, swede, carrots, parsnips, and potatoes. Everything is par-boiled gently until just tender, then bathed in a simple cream sauce, infused with garlic and mustard for a subtle depth. A golden, buttery Parmesan, Crumb and Herb topping crisps up beautifully in the oven.
BUTTERED VEGETABLES WITH CHEESE & RICE - This comforting skillet dish turns simple "end-of-the-week" vegetables into something truly satisfying. Tender cabbage, broccoli, cauliflower, and onion are gently sauteed in butter until golden and flavourful, then folded together into warm cooked rich for heartiness. A splash of cream and a handful of strong melty cheese bring everything together into a creamy savoury tumble or vegetables and grains that feels both thrifty and indulgent.
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Yield: Serves 2
Peperoni Ripieni
Prep time: 1 HourCook time: 30 MinTotal time: 1 H & 30 M
A delicious stuffed vegetable dish, with roasted peppers, stuffed with a delicious mix of cubed and fried mushrooms, crispy cubes of bread, cherry tomatoes, kalamata olives, capers, basil and cheese.
Ingredients
- 2 large bell peppers
- 10 large chestnut mushrooms, wiped clean and quartered
- Olive oil
- salt and pepper
- 25 cherry tomatoes, cut in half
- 1 clove of garlic, peeled and crushed
- 2 TBS capers
- 10 Kalamata olives, pitted and chopped
- 2 to 3 fresh basil leaves, torn
- 1 large slice of rustic white bread, cubed
- 3 1/2 ounces (100g) Mozzarella cheese, cut into cubes
- Grated Parmesan Cheese, to taste
- tomato passata
- freshly ground black pepper
Instructions
- Preheat your oven to 400*F/200*C/ gas mark 6. Wash your peppers. Slice the tops off, scoop out the ribs and seeds, discarding them. Replace the tops and place the peppers on a baking sheet. Roast in the oven for 20 minutes, until they become slightly tender, with a few wrinkles.
- While they are roasting make the stuffing. Heat a TBS of olive oil in a large skillet over medium-high heat. Add the mushrooms. Cook, without stirring, until they begin to catch. Cook until browned all over, stirring occasionally. Scoop out to a bowl lined with paper towel to drain. Set aside.
- Add another splash of olive oil the the skillet and heat over medium high heat. Sauté the bread cubes until golden brown on all sides. Scoop out and set aside.
- Add another TBS of olive oil the to pan and heat over medium heat. Add the cherry tomatoes and garlic to the pan. Sauté until the tomatoes start to wrinkle and release their juices.
- Add the fried mushrooms, capers, olives and basil. Season lightly. Toss in the bread cubes and cubes of mozzarella. Add a generous grating of Parmesan cheese. Toss everything together.
- Remove the peppers from the oven.
- Pour a small quantity of passata into the bottom of a baking dish large enough to hold the two peppers, about 1/2 inch thick. Drizzle a bit of olive oil on it and stir.
- Rub the insides of the peppers with a bit of olive oil and season lightly. Stuff your peppers equally with the bread, tomato, cheese mixture. Sprinkle with additional Parmesan and a drizzle of olive oil
- Replace the caps on top. Set them into the baking dish on top of the passata. If there is any extra stuffing you can scatter it around them.
- Cover tightly with foil and bake at 400*F/200*C/gas mark 6 for an additional 20 minutes.
- Uncover, baste with some of the pan juices and then return to the oven uncovered for a further 5 minutes.
- Serve warm.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
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