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

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.


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.