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Granny Smith Apple & Smoked Cheddar Cornbread

3:13 AM, Sep 29, 2013   |    comments
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Submitted by: Chef Andy Furness

"Granny Smith Apple & Smoked Cheddar Cornbread"

(2c) cornmeal

(1/2c) smoked cheddar cheese, grated

(1c) buttermilk

(1) Granny Smith apple, grated

(1) egg

(6tbsp) unsalted butter, melted

(2tbsp) sugar

(1tbsp) bacon fat, rendered

(2tsp) baking soda

(1tsp) salt

~

Add bacon fat to a cast iron skillet (or Dutch oven). Place in 400 degree oven. Whisk dry ingredients together. Beat eggs & buttermilk until uniform, then add dry ingredients. Add melted butter. CAREFULLY! remove skillet from oven, add batter. Bake for about 20 minutes, until set & golden brown crust forms. Allow cornbread to rest for 30 minutes. Slice & enjoy!

 

 

"(Butterless) Apple Butter"

(2lbs) cooking apples

(1/2c) apple cider vinegar

(1c) water

(glug) apple brandy

(2c) brown sugar

(1tsp) cinnamon

(1/4tsp) allspice

(1/4tsp) ground cloves

(1/4tsp) nutmeg

(2tsp) Cajun seasoning

zest &  juice of 1 lemon

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Chop apples, do not peel or core, there's lots of pectin (the stuff that makes jam/jelly set). Add apples, water, vinegar & brandy to a stock pot. Bring to a boil, reduce to simmer for about 20 minutes. Mash through a strainer. Add remaining ingredients to the apple mash, stir to combine & cook in a wide sauce pan, stirring frequently for about an hour until thick, smooth & lovely brown.

 

 

 

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