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Apple Cornbread

Apple Cornbread This recipe is a good use of a dry, mealy apple, like a Russet or any slightly shrivelled apple past its prime.  The apple and the buttermilk or kefir prevent the cornbread from becoming dry and add some welcome acidity to brighten the flavour.  Cornbread for breakfast or brunch whips up quickly in one bowl and can be baked in a small countertop oven, or serve it with Chilli con Carne—the acidity will help to quell a spicy dish!

1 cup cornmeal

1 cup all-purpose flour

3 tbls granulated sugar

1 tbls baking powder

1 tbls wheat germ or bran, optional

1 tsp cinnamon

¼ cup apple juice or cider

1 cup buttermilk or kefir

1/3 cup melted butter

1 egg

¼ tsp salt

¾ - 1 cup chopped apple

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Assemble ingredients and allow to warm to room temperature.  Preheat oven  to 425° F with a pan of water on the bottom.  Using the butter wrapper, grease an 8”x8” cake pan and dust lightly with powdered sugar.

In a medium bowl, stir together the dry ingredients.  Make a well in the center.

Measure the buttermilk or kefir in a large measuring cup.  Chop the apple—two small apples or one large one—and add to the cup for a total of roughly two cups.  The acidity in the dairy will prevent the apple from browning.  Add beaten egg and melted butter.

Pour wet ingredients into the well in the dry ingredients and stir sparingly.  Smooth batter into cake pan.  Bake for 20-30 minutes or until nicely browned on the edges.

Allow to cool in the pan for 10 minutes, then loosen edges and invert on a wire rack to cool slightly.  Serve warm with butter and syrup if desired, but this cornbread is delicious all by itself!

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