Prepare the Brown Butter: Melt 4 tbsp Butter in a light-colored saucepan over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and has a nutty aroma. Remove from heat and let cool completely.
Prepare the Apple Filling: In a medium skillet, melt 1 tbsp Butter over medium heat. Add diced Apples, Dark brown sugar, Cinnamon, and Nutmeg. 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 cooled Brown 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 Coconut oil in a large skillet over medium heat.
Drop spoonfuls of batter into the hot oil, flattening slightly to form cakes. Fry for 3-4 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-stone ground
3/4 cup90 gAll-purpose flour
1/3 cup65 gGranulated sugar
1 tbsp15 mLBaking powder
1/2 tsp2.5 mLBaking soda
3/4 tsp3.75 mLSalt
3/4 cup180 mLButtermilk
150 gEgg-large
3 tbsp45 mLBrown butter-cooled
2300 gApples-Honeycrisp, peeled, cored, and diced
2 tbsp30 mLBrown sugar-dark
1/2 tsp2.5 mLCinnamon-ground
1/4 tsp1.25 mLNutmeg-ground
1 tbsp15 mLButter
Coconut oilAs needed-refined, for frying
Equipment
Large bowl
Medium skillet
Light-colored saucepan
Whisk
Spatula
Large skillet for frying
Paper towels
Instructions
Prepare the Brown Butter: Melt 4 tbsp Butter in a light-colored saucepan over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and has a nutty aroma. Remove from heat and let cool completely.
Prepare the Apple Filling: In a medium skillet, melt 1 tbsp Butter over medium heat. Add diced Apples, Dark brown sugar, Cinnamon, and Nutmeg. 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 cooled Brown 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 Coconut oil in a large skillet over medium heat.
Drop spoonfuls of batter into the hot oil, flattening slightly to form cakes. Fry for 3-4 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.
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