Posted on Leave a comment

Autumn Crisp Cornbread

Autumn Crisp Cornbread
Autumn Crisp Cornbread
Autumn Crisp Cornbread


  • 2 tablespoons canola oil
  • 3/4 cup cornmeal
  • 3/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 3/4 cup buttermilk
  • 1/2 cup Our Family Garden, Touch of Honey Applesauce
  • 1 egg
  • 1/2 cup diced apple (do not peel if apple is organically grown)


Spread 1 tablespoon of canola oil over bottom and sides of a 10-inch cast iron skillet; place skillet in oven.

In medium bowl, whisk flour, cornmeal, baking powder and salt until blended; set aside.

In another bowl, whisk buttermilk, applesauce, egg and remaining 1 tablespoon of oil; blend well.

Pour wet ingredients into dry, stirring just until dry ingredients are moistened. Stir in apples.

Carefully pour batter into preheated pan smoothing the top. Bake at 400° F for 20 to 25 minutes or until edges pull away from sides of pan.


Serve warm with additional applesauce and butter, if desired.

Lisa Keys, Kennett Square, PA
Leave a Reply

Your email address will not be published. Required fields are marked *