Apple-Cheddar Skillet Corn Bread
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“While corn tortillas are by far the most popular bread in Mexico, cornmeal is used in other breads as well. Apples are added to this one, leading a sweetness and texture that is very appealing.”
Apple-Cheddar Skillet Corn Bread
0 recipe photos
READY IN:50mins |
SERVES:12 |
UNITS:US |
|
Ingredients Nutrition
- 2 cups yellow cornmeal
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 1⁄4 cups skim milk
- 1 teaspoon vinegar
- 1 (16 ounce) cream-style corn
- 3 egg whites
- 1⁄4 cup honey
- 2 tablespoons vegetable oil
- 1 cup shredded cheddar cheese
- 2 medium granny smith apples, unpeeled, diced into 1/8 to 1/4 inch pieces
Directions
- Preheat oven to 400 degrees.
- Lightly oil a 10 inch cast iron skillet or spray with a nonstick cooking spray.
- In a large bowl, combine cornmeal, baking powder, baking soda, and salt.
- Mix well. Place milk in a small bowl. Add vinegar and set aside.
- In another bowl, combine corn, egg whites, honey, and oil. Beat with a fork or wire whisk until blended. Gradually whisk in milk. Stir in cheese and apples. Add to cornmeal mixture, mixing until all ingredients are moistened.
- Heat skillet in oven for 3 minutes. Remove hot skillet from oven and pour in batter. Bake 30-35 minutes, until a toothpick inserted in the center or the bread comes out clean. Place on a wire rack to cool slightly. To serve, cut into pie-shaped wedges while still warm.
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Apple-Cheddar Skillet Corn Bread