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Apple cinnamon cornbread

A delicious twist on an old-time favorite made with brown butter and fresh apples that will have you going back for seconds and thirds.

Apple cinnamon cornbread recipe

What do you get when you add a super delish topping made with brown butter, fresh apples, brown sugar and cinnamon to cornbread? You get an amazing dessert that looks as pretty as it tastes. To really jazz up this old-time favorite, the apple topping is added in the center of the cornbread for baked-in deliciousness. It smells so good while it’s cooking and is wonderful served fresh out of the oven with butter or vanilla ice cream.

Apple cinnamon cornbread recipe

Serves 4


For the apple cinnamon center and topping

  • 2 tablespoons butter
  • 2 whole Fuji or Rome apples, skinned and chopped into small pieces
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 3 dashes salt

For the cornbread

  • 1-1/4 cups all-purpose flour
  • 3/4 cup cornmeal
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/4 cup canola oil (to use in the cornbread batter)
  • 1 egg, beaten
  • 2 tablespoons canola oil (to use for greasing the baking pan or pans)


For the apple cinnamon center and topping

  1. In a small skillet, add the butter and stir. Continue stirring until it starts to turn a golden color (about 3 to 4 minutes).
  2. Add the chopped apples, brown sugar, cinnamon and salt to the skillet. Stir all of the ingredients together.
  3. Continue stirring as the apples cook.
  4. When the apples start to soften and the liquid thickens (about 7 minutes) remove the skillet from the heat and set aside.

For the cornbread

  1. Preheat the oven to 400 degrees F.
  2. In a medium size bowl, add the flour, cornmeal, sugar, baking powder, salt, milk, canola oil and beaten egg. Whisk together all ingredients and set aside.
  3. Grease the baking pans or iron skillet (for baking the cornbread) with canola oil. Depending on the size of the baking pan or iron skillet, drizzle in some canola oil and spread it around with a paper towel.
  4. Add half of the cornbread batter to the baking pan or iron skillet.
  5. Then add half of the apple cinnamon topping evenly on top of the batter.
  6. Next, add the remaining cornbread batter so that some of the apple topping mixture is still showing.
  7. Bake the cornbread until a toothpick comes out clean when inserted in the middle of the cornbread.
  8. Remove the cornbread from the oven and top with the remaining apple topping mixture.
  9. Serve warm with butter or top with vanilla ice cream.

More cornbread recipes

Light country style cornbread recipe
Jalapeño cornbread recipe
Light cheesy cornbread muffins

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