Caramelized Apple Cornbread

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Soft, spiced caramelized apples are the perfect cornbread addition in this caramelized apple cornbread that will quickly become a fall favorite.

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 370kcal

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

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.

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!

Storing Instructions

Store cornbread in an airtight container at room temperature up to 4 days. Cornbread may also be frozen up to 2 months.

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