I thought that the tartness and sweetness of apples would work well with cornbread and decided to bake a cornbread cake using a cornbread muffin batter as my base with chopped apples in it. The cake cake came out great especially baked in a cast-iron skillet, which results in a golden, crusty exterior. The cake can also be baked in a greased 9-inch square baking pan. The cake can be served alone or with vanilla ice cream for dessert or eaten for breakfast. —SooK
1 1/2 cups
unbleached all-purpose flour
unsalted butter, plus more for greasing skillet
McIntosh or Granny Smith apples, chopped into about 1/2-inch pieces
- Adjust oven rack to the middle position and heat the oven to 400 degrees. Set a 10-inch cast-iron skillet in the oven.
- Whisk the flour, cornmeal, baking powder, baking soda, salt, and cinnamon together in a large bowl; set aside. Whisk the eggs in a second medium bowl until combined. Add the sugar to the eggs; whisk until combined; add the melted butter and whisk to combine. Add the buttermilk and whisk until combined. Add the wet ingredients to the dry ingredients; mix gently with a rubber spatula until the batter is just combined. Fold the apples into the batter. Do not over mix.
- Remove the skillet from the oven, grease it with butter, and then quickly pour the batter into the heated skillet and smooth the top with a rubber spatula. Bake until the cake is golden brown and a skewer inserted into the center of the cake comes out clean, about 25-30 minutes. Remove from the oven and turn the cake onto a wire rack; cool for 5 minutes, then serve.