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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[…] Cornbread Apple Loaf by Christina’s Cucina […]
I googled “vegan+apple+cornbread” and this is the first hit. :(
Sorry, but that’s a comment that should be directed to google, not me. As you can see in my tags, I used “vegetarian”, but not “vegan”.
I just left out the eggs and used coconut oil instead of butter and plant milk and it was awesome :D
Big hit with my girlfriend! :D
Now that’s awesome! Way to take matters into your own hands, and so happy it turned out for you! Thanks for letting us know! CC
[…] Cornbread Apple Loaf […]
Such an easy and incredibly good corn bread recipe. Adding Apples was genius! We loved it with dinner and then toasted the next morning with an omelet….so, so good! Love your recipes Christina, keep them coming!
Thanks so much, Judy!! I really appreciate it! :)
Made this and it turned out delicious! Making goodies from scratch is the only way to go. Some people can’t understand why I like to go to all the trouble…..then they taste what I’ve baked and they become believers!!
That’s great to hear, Mary! However, you and I know that there really isn’t that much “trouble” to go to when making things from scratch, right? But what a difference in flavor?! Keep on baking!
Just made this easy and delicious loaf, from scratch of course, very very good!
Wonderful! Thank you for letting me (and others) know, Liz!
Why make something from scratch when you can use a mix that is full of chemicals and other undisclosed horrors?? You and I are alike, Christine. NO MIXES EVER! I remember a friend wanted to make us pancakes but suddenly realized she was out of Bisquick. So Mark and I got out the flour, eggs, milk, sugar, butter, and baking powder, and our friend had the lightest and best pancakes she’d ever had.
Now on to the important subject – your gorgeous Loaf! Can’t wait to try it. Just made a Tuscan ricotta and apple cake which was very nice. A good time for apple-y dishes!!
Oh no, Bisquick!! Full of chemicals and preservatives! Glad you showed your friend what real pancakes taste like! :) Ricotta and apple cake sounds wonderful! I have to come check out your latest recipes, I’m trying to get caught up from the last trip, but leaving for Scotland, soon! Eeek!
I’ve adopted this yellow baby, he looks so good..
Hahaha! Love it! ?