APPLE-CHEDDAR CORN BREAD
These cornbread wedges embody the flavors of autumn. The apples lend moistness to the cornmeal, and Cheddar is a classic partner to this fruit.
- Nonstick cooking spray, oil, or butter
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1 cup milk
- 1/4 cup (1/2 stick) butter, melted
- 1 large egg
- 2 small tart red apples, peeled and chopped
- 1/2 cup (2 ounces) shredded Cheddar cheese
Preheat the oven to 425°F. Using the nonstick spray, oil, or butter, grease a 9-inch round baking pan or iron skillet. Combine the cornmeal, flour, sugar, and baking powder in a large bowl, whisking to mix well. Using an electric mixer with a large bowl, beat the milk, butter, and egg at medium speed until well blended. Add the flour mixture and stir just until moistened. Fold in the apples and cheese, and pour the mixture into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Cool in the pan on a wire rack.