Cornbread Apple Loaf
An Italian-style apple filled cornbread loaf.
Ingredients
- 16 oz Granny Smith apples (Approximately 3 large apples- peeled, cored, and sliced)
- 1 Tbsp sugar
- 2 tsp lemon juice (fresh)
- 1 ½ cups yellow cornmeal
- ½ cup flour (all-purpose)
- ½ cup sugar
- ¾ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 eggs (beaten)
- 1 ½ cups buttermilk
- ⅓ cup 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.
Notes
- Always use organic, high-quality ingredients for the best results
Nutrition
Serving: 1 slice | Calories: 272kcal | Carbohydrates: 42g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 57mg | Sodium: 305mg | Potassium: 198mg | Fiber: 4g | Sugar: 18g | Vitamin A: 327IU | Vitamin C: 2mg | Calcium: 72mg | Iron: 1mg
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