Apple Cheddar Cornbread

banger.

This is what I would call a banger of a recipe. It is so satisfying. I always think I want cornbread, until I take a bite and it falls apart and leaves me wanting a different cornbread. This is rich and pleasantly dense in a way that does not disappoint. Apples and cheese has to be the strangest all-American combo and I learned about it working at Hackney’s on Harms – if you know, you know. A very old gentleman ordered a piece of warm apple pie and said “throw a slice of Cheddar Cheese on that would ya?” and I just stared at him, dumbfounded. He laughed and confirmed “it’s delicious, try it!” So I did and he was not lying. Here’s my salute to him and the waning warm summer light that makes me want dishes like this!

Yield: 12 slices

Prep : 45 minutes

1 ½ cups All Purpose Flour 
3/4 cup Course Ground Cornmeal
1 tsp Baking Powder
1 ½ tsp Kosher Salt
2 eggs, room temperature
¼ cup Sour Cream, room temperature 
1 stick/4oz Unsalted Butter, room temperature 
¼ cup Light Brown Sugar 
1 ½ cups Whole Milk
1 cup Sharp Cheddar, shredded 
2 ½ cups Tart Apple, diced – Fuji or Granny Smith are great

Preheat oven to 350°

In a mixing bowl whisk together butter and light brown sugar until light and fluffy. Add eggs and mix until well incorporated. Add sour cream and whole milk and whisk to fully combine.

In a separate bowl whisk together all-purpose flour, cornmeal, baking powder and salt.

Slowly add dry ingredients to the wet ingredients and mix until just combined. Fold in shredded cheddar and diced apples.

Pour batter into a greased pan or cast iron skillet and bake for 35 - 40 minutes, until a poke comes out clean.

Allow to cool for 10 minutes before removing and serving warm.