Made with granny smith apples and cheddar cheese, this apple cheese skillet cornbread recipe is a twist on the traditional Southern version. While the flavors are perfect for fall, it tastes so good that you'll want to make it at any time of the year.
In a large bowl, mix the cornmeal, flour, baking powder and salt together.
In a separate bowl, lightly beat the egg with a whisk.
Add in the egg and whisk until combined.
Pour the milk and egg mixture to the cornmeal mixture, stirring just until moistened.
Melt the butter in a small pan over low heat or in a bowl in the microwave.
Add the butter, grated cheddar cheese and diced apples into the cornmeal mixture, stirring just until combined.
Add the shortening to the cast iron skillet and melt it in the oven for 5 minutes.
Pour the batter into the hot skillet.
Bake for 25 minutes or until golden.
Let the cornbread cool in the pan on a wire rack for about 20 minutes before serving.
Notes
Avoid buying pre-grated cheddar cheese. It has an additive in it that prevents the cheese from sticking together in the bag. This also prevents it from combining properly with the cornbread.
Once the liquids and flour mixture have been combined, stir as little as possible to prevent the cornbread from getting too heavy.
Heating the cast iron skillet before adding the batter will make sure the edges of your cornbread are crunchy.
Letting the cornbread sit in the pan to cool will make it easier to remove.
Substitutions:
If you prefer sweet cornbread, add 1 to 2 Tablespoons of sugar with the cornmeal and flour mixture (before you add the liquids).