Apple Cheddar Cornbread Cobbler
Apple Cheddar Cornbread Cobbler
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Yield: Serves 8-10 |
Ingredients
2 Tbsp. olive oil
4 ea. apples, peeled, cored, diced into eighths.
2 ea. yellow onions, medium, diced
1⁄2 lb. sharp white cheddar
11⁄2 cup all-purpose flour
11⁄4 cup stone-ground cornmeal
2 tsp. baking powder
3⁄4 tsp, baking soda
2 tsp. sugar
2 tsp. kosher salt
3 ea. eggs, large
11⁄2 cup buttermilk
6 Tbsp. butter, melted and cooled
3⁄4 cup sour cream
1 Tbsp. sage, finely chopped
Preparation
Oven Temperature: 525-550 degrees
- Flame Height: 3.2
- Heat a 12-in. cast iron skillet in the center of the oven for 5 minutes.
- Add olive oil, and onions and place back in the center. Oven sauté by stirring occasionally for about 6 minutes or until softened.
- Add the apples to the pan and return to the center of the oven. Sauté with the onions for another 5 minutes or until beginning to soften.
- Remove from oven but leave contents in the pan.
- Grate 1 cup of the cheddar and reserve. Cut remaining cheese into 1⁄2-in. dice.
- In a large bowl, mix the flour, cornmeal, baking powder, baking soda, sugar, and salt.
- In another bowl, beat the eggs lightly. Stir in the buttermilk, butter, and sour cream. Gradually stir this mixture into the dry ingredients.
- Stir the diced cheese into the apple mixture. Pour the batter evenly over the top of the apple mixture. Sprinkle with sage and reserved grated cheddar.
- Flame Height: 3.6
- Loosely cover with foil and bake just inside the doorway for about 20-25 minutes, rotating halfway through the cooking time.
- Remove the foil and continue baking 4-5 more minutes or until the top is evenly browned and a toothpick comes out clean from the topping.
Use a good baking apple such as Golden Delicious. Look for Bob’s Red Mill Cornmeal for great texture in this dish.
This is also great with breakfast sausage or any spicy sausage.
