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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Hi Christina,
Just put this in the oven. It smell yummy!
Making it for a friend that I’ll be visiting later
this afternoon.
Thanks once again for your excellent directions
and wonderful pictures.
Stay well and Happy Mother’s Day for Sunday.
Luisa an Italo Canadese from Woodbridge, Ontario
So nice to hear from you, Luisa! I hope you both enjoy it later, and Happy Mother’s Day to you as well! Thank you!
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Hello! I was googling for a corn and apple cake for my child (who loved both ingredients ◡̈) and came across this recipe. Am excited to try it out! May I please know what size of loaf tin did you use? Am trying to convert this into a round cake so would appreciate any help on the dimensions. Thank you!
Hi Sarah, just a standard loaf tin (5″x9″). I think an 8 or 9″ round pan would be fine. Let me know how it goes :)
I made the cornmeal/apple loaf today and it was amazing. Was going to make muffins, saw your recipe and what a lovely surprise. My second layer of apples reached the top. I think the next time, would make an extra layer of apples. The apples that came to the top,
looks great!
Wonderful to hear, Carmel! Sounds like a good idea, glad you liked the recipe, it’s a good one! CC
Hi Christina,
I would like to make this cornbread with apples. It looks delicious.
Have a query though, how much does 3/4 teaspoon baking powder translate to. I mean I do not have a tsp with a 3/4 marking. And if I use half the quantity of the ingredients, then what should be the baking temperature and time.
Could you please let me know.
Thanks,
Diana
Hi Diana, I’m glad you’re going to try this recipe! Regarding the baking powder, it’s honestly not that critical that the amount is absolutely perfect, so just fill up your measuring teaspoon and remove about a quarter of the contents. Just “eyeballing” it is fine. I wouldn’t recommend making half the recipe for several reasons. I have not done so, and therefore can’t advise on the changes in time and/or temperature. Enjoy! CC
1/2 tsp. plus 1/4 tsp. = 3/4 tsp.