Apple Cornbread Cobbler

By LRay

The Local Palate, February 2015, Page 57.

Ingredients

• Cornbread
• 1/4 cup oil
• 1 cup buttermilk
• 1 egg
• 1/4 cup sugar
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 tablespoon salt
• Cornbread Pudding
• 1 pint whole milk
• 1 cup heavy cream
• 1/2 cup sugar
• 6 eggs
• 1 tablespoon vanilla extract
• 1 pinch cinnamon
• 1 quart cornbread, crumbled (recipe above)
• Apple Cobbler
• 6 large Granny Smith apples, cored and sliced
• 1/2 cup sugar
• 1 tablespoon flour
• 1 teaspoon cinnamon
• 1 pinch salt
• 1 pinch nutmeg
• 1 teaspoon lemon juice

Preparation

Step 1

Directions

Cornbread

Preheat oven to 325 degrees. In a mixing bowl, combine oil, buttermilk, and egg.

In a separate bowl, combine remaining ingredients. Mix dry and wet ingredients together and pour into a greased 9-inch pan. Bake until set, about 20 minutes.

Cornbread Pudding

Combine all ingredients in a bowl and let sit for one hour so the cornbread has time to soak.

Apple Cobbler

Preheat oven to 350 degrees. In a mixing bowl, combine all ingredients and place in a large, thick-bottomed cast iron pan. Top with cornbread pudding.

Bake for 30­–35 minutes. Serve with your favorite ice cream or crème fraîche.