Apple Cinnamon Cornbread

Gorgeous blue skies and a lovely early spring temperature in the upper 60s made last evening a perfect time for Mark to grill a pork tenderloin marinated in Italian dressing. I used up some red and green cabbage plus some grated carrots to make coleslaw, and wanted a starch that wasn't the same-old-same-old.

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

2 apples, chopped fine (skin on)

2 1/2 teaspoons sugar

2 1/2 teapoons cinnamon

1 cup whole wheat pastry flour

1 cup organic cornmeal
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.