Soft, spiced caramelized apples are the perfect cornbread addition in this caramelized apple cornbread that will quickly become a fall favorite.
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A mountain of cornbread packed with all the fall works and drizzled with a waterfall of honey + melty butter? Please say less, I’m already there.
If you’re tired of the same old package of jiffy cornbread mix gracing your chili night, this recipe is going to be your new savior. Talk about breathing new life into a standard pan of cornbread.
Leave it to a mess of caramelized apples to completely change the game for the better.
This cornbread is a bit more on the sweet side with the addition of both honey and sweet apples in the batter, but that doesn’t mean it doesn’t work like a charm alongside those bowls of fall chili!
Heck, I wouldn’t even rule out this one for breakfast tbh.
This Cornbread Features…
- Tender caramelized apple chunks
- A background of warm spice flavor
- A soft and moist cornbread texture
Making the Cornbread
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Unsalted butter
- Apples
- Brown sugar
- Spices
- Honey
- Eggs
- Vegetable oil
- Buttermilk
- All-purpose flour
- Yellow cornmeal
- Baking powder
- Baking soda
- Kosher salt
Choosing Your Apples
This cornbread works great with a variety of apples, but I typically go for a sweet, crisp apple such as honeycrisp, gala, Cortland, Jonathan, or Braeburn. Feel free to experiment with different kinds!
Tips for Perfect Cornbread
- Caramelize apples over medium heat – it should take around 8-10 minutes over medium heat to properly caramelize the apples.
- Spoon and level flour – I use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife. You can also weigh your flour for the most accurate level of precision.
- Gently fold batter – be careful not to overmix your batter otherwise the cornbread may bake up dry.
- Bake cornbread at high temperature of 400F – this will help form a beautiful golden exterior.
- Test cornbread with toothpick – insert a toothpick in the center of cornbread to test for doneness.
Serving Suggestions
This cornbread is great served alongside chili or pretty much any kind of soup. I recommend serving cornbread warm with softened butter and honey drizzled on top.
Storing and Freezing Cornbread
Allow bread to cool completely, then store in an airtight container at room temperature up to 4 days. For best results, I recommend reheating slices in microwave or oven for serving.
To freeze bread, allow to cool completely, then wrap well and freeze up to 2 months. Thaw bread completely at room temperature and reheat for serving.
Try these other cornbread favorites next!
Save this recipe for later using the ‘save to recipe box’ button. If you make it, please let me know by leaving a comment + star rating below the recipe card. This only takes moments and helps support my website so much!
Caramelized Apple Cornbread
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Ingredients
Caramelized Apples
- 1 tablespoon unsalted butter
- 2 medium honeycrisp or gala apples, peeled, cored, and diced into 1/4-inch cubes
- 1 tablespoon packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
Cornbread
- 1/3 cup honey
- 1/3 cup vegetable oil
- 2 large eggs
- 1 cup buttermilk
- 1 cup (125g) all-purpose flour (spooned and leveled)
- 1 cup (175g) yellow cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- Butter and honey for serving
Instructions
Caramelized Apples
- Heat a medium nonstick skillet over medium heat. Add butter and swirl to coat pan. Add apples, brown sugar, and spices to skillet and stir occasionally over medium heat until softened and caramelized, about 8-10 minutes. Set aside for a moment.
Cornbread
- Preheat oven to 400F. Line an 9-inch square baking dish with parchment paper and set aside.
- In a large bowl, whisk honey, vegetable oil, eggs, and buttermilk until smooth. In a separate medium bowl, combine flour, cornmeal, baking powder, baking soda, and salt. Fold flour mixture into liquid until batter is just combined. Fold in half of caramelized apples.
- Spread batter evenly into prepared pan and sprinkle remaining caramelized apples on top. Bake cornbread at 400F 20-25 minutes until golden-brown and a toothpick comes out clean.
- Cool cornbread slightly on a wire cooling rack before cutting into squares. Serve cornbread warm with butter and honey. Enjoy!
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