Sunday, November 12, 2006

Apple Cornbread

This is little Scarlet's favorite recipe. She's getting so big. Last year when we made this, I had to measure everything out and she just dumped and stirred. Now I just get the ingredients out and tell her how much of each she needs. While I make the topping, she does the rest. I'm so proud of my little baker!


Apple Cornbread

2 T. melted butter
1 egg, beaten
1 c. milk
1/4 c. sugar
1/4 t. ginger
1/4 t. allspice
1/2 t. salt
1 1/2 t. cinnamon
3 1/2 t. baking powder
3/4 c. cornmeal
1 1/4 c. flour
1/2 c. raisins
1 c. apples (sweet variety), peeled, cored, and chopped

Topping
1 t. vanilla
1 t. cinnamon
1T. butter, softened
1/2 c. sugar

Preheat oven to 400 degrees. If using iron skillet, put a tablespoon of butter in it and set it in the oven until melted.

In a large bowl, beat together butter, egg, milk, and sugar.

Mix spices, baking powder, salt, cornmeal, and flour together in a medium bowl. Add to the first mixture. Do not over mix.

Fold in apples and raisins. Pour into skillet or a nine-inch square greased pan.

Mix the topping ingredients together until crumbly. Sprinkle on top of batter.

Bake for 25 minutes.

3 comments:

Christina said...

Oh this sounds wonderful!!

Miss Bliss said...

We just purchased a cast iron skillet, and when Little P saw this, she suggested we use this recipe to break it in. I am going to have to agree!

Patricia said...

Mmm! That looks yummy. My little bakers might need to make that this weekend. Thanks for sharing.