Prepare the Apple Filling: In a medium skillet, melt 1 tbsp Butter over medium heat. Add diced Apples, Brown sugar, and Cinnamon. Cook until apples are softened, about 5-7 minutes. Set aside to cool.
Prepare the Cornbread: In a large bowl, whisk together Cornmeal, All-purpose flour, Granulated sugar, Baking powder, Baking soda, and Salt.
In a separate bowl, whisk together Buttermilk, Egg, and Melted butter. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
Gently fold the cooled Apple Filling into the cornbread batter.
Heat about 1/4 inch of Vegetable oil in a large skillet over medium heat.
Drop spoonfuls of batter into the hot oil, flattening slightly to form cakes. Fry for 2-3 minutes per side, or until golden brown and cooked through.
Remove the fried cornbread cakes and place them on a paper towel-lined plate to drain excess oil. Serve warm.
Ingredients
6
1 cup120 gCornmeal-yellow
1 cup120 gAll-purpose flour
1/4 cup50 gGranulated sugar
1 tbsp15 mLBaking powder
1/2 tsp2.5 mLBaking soda
1/2 tsp2.5 mLSalt
1 cup240 mLButtermilk
150 gEgg-large
2 tbsp30 mLMelted butter
2300 gApples-Granny Smith, peeled, cored, and diced
1 tbsp15 mLBrown sugar
1/2 tsp2.5 mLCinnamon-ground
1 tbsp15 mLButter
Vegetable oilAs needed-for frying
Equipment
Large bowl
Medium skillet
Whisk
Spatula
Large skillet for frying
Paper towels
Instructions
Prepare the Apple Filling: In a medium skillet, melt 1 tbsp Butter over medium heat. Add diced Apples, Brown sugar, and Cinnamon. Cook until apples are softened, about 5-7 minutes. Set aside to cool.
Prepare the Cornbread: In a large bowl, whisk together Cornmeal, All-purpose flour, Granulated sugar, Baking powder, Baking soda, and Salt.
In a separate bowl, whisk together Buttermilk, Egg, and Melted butter. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
Gently fold the cooled Apple Filling into the cornbread batter.
Heat about 1/4 inch of Vegetable oil in a large skillet over medium heat.
Drop spoonfuls of batter into the hot oil, flattening slightly to form cakes. Fry for 2-3 minutes per side, or until golden brown and cooked through.
Remove the fried cornbread cakes and place them on a paper towel-lined plate to drain excess oil. Serve warm.
Comments