corbread made with apple shredded honey and coconut oil

Ingredients

• 1 1/2 cups yellow cornmeal
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/2 cup unsalted coconut oil, melted
• 1/4 cup honey
• 1 medium apple, shredded (about 1 1/2 cups)

Instructions

1. Preheat oven to 400°F (200°C). Grease an 8-inch cast-iron skillet or baking dish.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the buttermilk, melted coconut oil, and honey.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Stir in the shredded apple.
6. Pour batter into the prepared skillet.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool for 10 minutes before serving.

Notes

• For a crispier cornbread, bake on a preheated cast-iron skillet.
• Shredding the apple yourself ensures the best texture.
• Coconut oil adds a subtle coconut flavor; use refined coconut oil if you prefer a neutral taste.
• Store leftover cornbread in an airtight container at room temperature for up to 3 days.