The Entertaining Diva

This cornbread is a twist on the traditional Southern version that is perfect for fall!

Here's how to make it:


– Fruit: 1 granny smith apple – Dairy: 4 ounces of cheddar cheese, 12 ounces of milk, butter. Avoid buying pre-grated cheese since it has an additive that prevents the cheese from sticking together as it should – Eggs: 1 egg – Baking supplies: flour, cornmeal, baking powder, shortening – Spices: salt


First, pre-heat the oven to 425 F. Then, peel, core and chop the apples and grate the cheese.


Combine the cornmeal, flour, baking powder and salt in a large bowl.

In a separate bowl, beat the egg with a whisk (or a fork). Add in the milk and whisk again.


Melt the butter, either in a small saucepan over low heat on the stove (about 5 minutes) or in a small microwaveable bowl in the microwave (about 1 minute).

Add the melted butter, diced apples and grated cheese to the cornmeal mixture.


Then, melt the shortening in the cast iron skillet by heating it in the oven for about 5 minutes.


Bake for 25 minutes or until golden. Let the cornbread sit in the pan on a wire rack for 15 to 20 minutes before cutting it. This will let the center set and make it easier to remove.