So I took a basic cornbread recipe I've had forever and added apples and cinnamon to the mix. The result was a nice complement to a great piece of meat, followed by a terrific breakfast item with a generous drizzle of honey added.
Apple Cinnamon Cornbread
Makes 9 servings
1 tablespoon baking powder
1/2 teaspoon salt
2 beaten eggs
1 cup low-fat milk
1/4 cup cooking oil
1/2 cup frozen or fresh corn kernels
Grease 9x9x2 baking pan and preheat oven to 425 degrees. Use a steamer to 'wilt' apple pieces over high heat, about 5 minutes or until tender. Remove from heat. In a small bowl, toss apples with sugar and cinnamon until thoroughly coated. Set aside.
Mix together flour, cornmeal, baking powder and salt. Add beaten eggs, milk and oil; mix together. Fold in corn and apples. Pour batter into pan and bake for 20-25 minutes or until toothpick comes out clean.