Created by: Meg Raines
Yield: 8- 10 servings

All the flavors of fall come together in this Apple Pumpkin Cornbread. And, we topped it off with slices of our lovely Lucy™Glo and Lucy™Rose apples to add a festive color. We whipped up some sage honey butter to slather on it, which is optional, of course, but worth the effort. Eat a hunk of this cornbread alongside a hearty soup, like our Creamy SugarBee® Butternut Soup, or  with a cup of tea for breakfast.

INGREDIENTS 

Cornbread

  • 1 cup cornmeal 
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon 
  • Pinch of nutmeg
  • 3/4 teaspoon salt
  • 1 cup pumpkin puree
  • 1/2 cup buttermilk
  • 1/3 cup honey
  • 1/4 cup butter, melted and cooled
  • 2 large eggs
  • 2 Lucy™Glo or Lucy™Rose apples, peeled, quartered and thinly sliced

Sage Honey Butter (optional)

  • 1/2 cup unsalted butter (1 stick)
  • 3 tablespoons honey
  • 3-4 fresh sage leaves, roughly torn (optional)
  • Pinch of salt

METHOD

Cornbread

  1. Preheat the oven to 375°F. Spray a 9-inch square baking pan with nonstick pan spray or line with parchment paper.
  2. In a large mixing bowl combine the dry ingredients: cornmeal, all-purpose flour, baking powder, cinnamon, nutmeg and salt. Stir to combine.
  3. In a medium mixing bowl combine the wet ingredients: pumpkin, buttermilk, honey, melted butter and eggs. Whisk until smooth.
  4. Add the wet ingredients to the dry ingredients and mix just until incorporated. Pour the batter into the prepared pan. Layer the apple slices on top of the batter and press in slightly. 
  5. Bake for 30-35 minutes, until a toothpick inserted in the center comes out with moist crumbs. Let cool slightly before cutting.
  6. Store cornbread in an airtight container at room temperature for 4 days.

Sage Honey Butter

  1. Melt the butter in a small saucepan over medium-low heat. When it begins to bubble, add the torn sage leaves and let sizzle in the butter for 1 minute. Remove pan from the heat and let sit for 5 minutes. Remove the sage leaves and discard, then stir in the honey and a pinch of salt. 
  2. At this point the melted sage honey butter can be drizzled over the cornbread or it can be chilled until slightly solid and whipped with a hand mixer. 
  3. Store leftover sage honey butter in an airtight container in the refrigerator.

NOTES:

Recipe adapted from vegetarianventures.com.

Print Friendly, PDF & Email