This Cornbread Apple Loaf is surprisingly good! Why? Because it contains an unexpected combination of apples with cornbread. Based on an Italian apple cake, it makes a wonderful snack or lunchbox treat.
Originally published April 8, 2015
I first saw the original recipe for this cake in an old copy of David Rosengarten’s Report, and he described it as a quick version of an Northern Italian Friuli Apple Cake.
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The recipe’s main ingredient is Jiffy Corn Muffin mix and well, you know me–it just not gonna happen with the box. Here’s why~
Jiffy Corn Muffin Mix Ingredients
WHEAT FLOUR, DEGERMINATED YELLOW CORN MEAL, SUGAR, ANIMAL SHORTENING (CONTAINS ONE OR MORE OF THE FOLLOWING: LARD, HYDROGENATED LARD, PARTIALLY HYDROGENATED LARD), CONTAINS LESS THAN 2% OF EACH OF THE FOLLOWING: BAKING SODA, SODIUM ACID PYROPHOSPHATE, MONOCALCIUM PHOSPHATE, SALT, WHEAT STARCH, NIACIN, REDUCED IRON, BHT PRESERVATIVE, TOCOPHEROL PRESERVATIVE, CITRIC ACID PRESERVATIVE, BHA PRESERVATIVE, TRICALCIUM PHOSPHATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID, SILICON DIOXIDE.
Besides, how difficult is it to whip up a batch of cornbread or corn meal muffins? Not difficult at all, and I do it all the time using my friend Lynne’s recipe, from Cook and Be Merry. I used this as a base for this cake. Moreover, how good will you feel not feeding that list of ingredients to your family?
I also made another few changes: David’s recipe uses raw apples (I lightly steamed mine), cinnamon and nutmeg, which I omitted, probably because I’m from Britain. If you are American and cannot get your head around someone omitting cinnamon in a recipe, read this British Apple Pie recipe. ? However, feel free to add some spices if you like.
Since there’s only a small amount of flour, feel free to substitute a gluten free baking mix. I’ve done this successfully, much to the excitement of friends on GF diets.
This is a lovely loaf cake to make when you don’t want a super sweet type of dessert, or want a twist on cornbread. I think it’s a perfect afternoon snack for kids and adults, alike. Enjoy!
Cornbread Apple Loaf
inspired from a David Rosengarten recipe
and based on a recipe from Lynne Hemer
Ingredients
- 3 medium to large Granny Smith apples, peeled, cored and sliced
- 1 tbsp sugar
- 2 tsp lemon juice
- 1 1/2 cups (120g) yellow cornmeal
- 1/2 cup (64g) all-purpose flour (substitute a GF baking mix to make this gluten free)
- 1/2 cup (100g) sugar
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 eggs, beaten
- 1 1/2 cups (355ml) buttermilk
- 1/3 cup (75g) butter, melted
Preheat oven to 375°F (190°C)
Put the apples, tablespoon of sugar and lemon juice in a small pot over medium heat for a just a few minutes to slightly soften them, then remove from heat. Do not let them overcook.
Place the dry ingredients in a bowl and set aside.
Next, pour the beaten eggs, melted butter and buttermilk into a large measuring jug. Stir well and pour the mixture into the dry ingredients. Whisk until everything is combined.
Now pour one third of the batter into a buttered loaf tin, then layer half of the apples on top.
Next, put another third of the batter on top of the apples. Repeat another layer with the remaining apples. Finally, add the rest of the batter.
Place the loaf tin in the center of the preheated oven and make for 40-45 minutes or until a skewer inserted into the cornbread apple loaf, comes out clean. Next, sprinkle with a little sugar and allow to cool in pan about 30 minutes. After half an hour, remove the cornbread from the pan and place on a cooling rack.
Serve this cornbread apple loaf with a hot beverage for a lovely afternoon treat.
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Cornbread Apple Loaf
An Italian style apple filled cornbread loaf.
Ingredients
- 3 medium to large Granny Smith apples, peeled, cored and sliced
- 1 tbsp sugar
- 2 tsp lemon juice
- 1 1/2 cups (120g) yellow cornmeal
- 1/2 cup (64g) all-purpose flour
- 1/2 cup (100g) sugar
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 eggs, beaten
- 1 1/2 cups (355ml) buttermilk
- 1/3 cup (75g) butter, melted
Instructions
Preheat oven to 375°F (190°C)
- Put the apples, tablespoon of sugar and lemon juice in a small pot over medium heat for a just a few minutes to slightly soften them, then remove from heat. Do not let them overcook.
- Place the dry ingredients in a bowl and set aside. Place the beaten eggs, melted butter and buttermilk in a large measuring jug, stir well and pour into the dry ingredients. Stir again until everything is combined.
- Pour one third of the batter into a buttered loaf tin, then layer half of the apples on top.
- Put another third of the batter on top of the apples, and repeat another layer with the remaining apples, and finish with the rest of the batter.
- Place the loaf tin in the center of the preheated oven and make for 40-45 minutes or until a skewer inserted into the loaf cake, comes out clean. Sprinkle with a little sugar and allow to cool in pan about 30 minutes, then remove and place on a cooling rack.
- Serve warm.
Nutrition Information:
Yield: 10 Serving Size: 1 sliceAmount Per Serving:Calories: 286Total Fat: 8gCarbohydrates: 48gProtein: 6g
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Christina – this is so funny – I was looking at this lovely looking recipe of yours the other day and so I’m really glad you re-posted it, Christina, with grams and a reminder for me to make this. Kids will love it. I was making a kind of cornbread thing recently, even if savoury, and so we’ve been thinking on the same lines, even if yours is sweet. Absolutely love the look of this with apples for something a bit different – and Italian, of course! Looks fabulous.
Why am I not surprised, Jill? ;) Nonna used to make a savory cornbread, and once I made cornbread without sugar and I disliked both! Has to be lightly sweetened for me. Let me know what you think if you try this one!
This is my idea of a perfect recipe. I can’t wait for the weather to cool down so I can bake this.
Oh yes, needs to cool down considerably before any oven is turned on here in LA! Good grief!
Looks and sounds delicious, I’m making this for next Sunday Church potluck, perfect posting time Christina, thank you for your wonderful posts, all so beautiful.
Thanks so much, Mary! I’m sure this will be a hit at the potluck! :)
Hey Christina, it’s Serena from Foodiamo!
I was looking for a recipe for apple cake with cornmeal and stumbled into yours!
I’m definitely gonna try this, it looks really good :)
Hi Serena! That’s great! I hope you like it :)
I can’t tell you how badly I want this right now! It’s just lovely!
Thank you, Valentina! It’s really easy to whip up on a whim, too!
Your cake looks so delicious! I’m really happy you like my cornbread recipe and could use it for this apple rendition. You have gotten my creative juices flowing. Thanks.
I LOVE your recipe, Lynne!
This looks wonderful – and very much like some apple cakes I have had in Europe (Germany, as well as Italy!). I made my grandmother’s apple cake once for Mark and it was so awful that I think I have turned him off apple cakes for good. Maybe I can sneak this one in… :)
Haha! That’s pretty funny, but it’s hard for me to imagine you making anything close to that bad!
This cake is gorgeous, Christina! I love the pretty apple slices and the cornmeal sounds wonderful in here! So delicious!
Thank you, Kelly!