Apple Cheddar Cornbread Cobbler

Apple Cheddar Cornbread Cobbler

Recipe No Image

Yield: Serves 8-10


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


Oven Temperature: 525-550 degrees

  1. Flame Height: 3.2
  2. Heat a 12-in. cast iron skillet in the center of the oven for 5 minutes.
  3. Add olive oil, and onions and place back in the center. Oven sauté by stirring occasionally for about 6 minutes or until softened.
  4. 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.
  5. Remove from oven but leave contents in the pan.
  6. Grate 1 cup of the cheddar and reserve. Cut remaining cheese into 1⁄2-in. dice.
  7. In a large bowl, mix the flour, cornmeal, baking powder, baking soda, sugar, and salt.
  8. In another bowl, beat the eggs lightly. Stir in the buttermilk, butter, and sour cream. Gradually stir this mixture into the dry ingredients.
  9. 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.
  10. Flame Height: 3.6
  11. Loosely cover with foil and bake just inside the doorway for about 20-25 minutes, rotating halfway through the cooking time.
  12. 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.

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