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Granny Smith Apple & Smoked Cheddar Cornbread

4:13 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


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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