LEEK AND APPLE CORNBREAD

Recipe by the Leek and the Carrot

Adapted from Bon Appetit

Serves 8

Takes 50 minutes

Ingredients:

14 tablespoons butter, divided
1 large leek or 3 small, green and white parts only, halved and sliced
2 apples, cored and cut into thin slices
1 teaspoon fresh thyme (or 1/4 teaspoon dried thyme)
5 tablespoons maple syrup, divided
1-1/2 cups cornmeal
1 cup flour
1 tablespoon baking powder
1/2 tablespoon baking soda
1 teaspoon Kosher salt, plus more for seasoning
2 eggs
1-1/2 cups buttermilk


Directions:

  1. Preheat oven to 400 degrees.

  2. In a 12-inch cast-iron skillet, melt butter over medium heat. Remove all but two tablespoons and reserve for later use. Add leek to the pan with a little salt and pepper. Reduce heat to medium-low and saute for 5 minutes until soft. Add apples, sage, thyme, 2 tablespoons maple syrup and another dash of salt and pepper. Saute 5-10 minutes longer until apples are soft and just beginning to caramelize. Remove to a small bowl. It’s ok if a little bit of the mixture remains in the skillet. Don’t wash or wipe out the skillet!

  3. In a large mixing bowl, combine cornmeal, flour, baking soda and 1 teaspoon salt. Stir until combined. Create a well in the center. Add remaining (now cooled) butter, eggs, remaining 3 tablespoons maple syrup and buttermilk. Pour batter into skillet. Pour apple leek mixture into the center of the pan, spread out gently and press down with a fork.

  4. Bake for 35 minutes or until cooked through. Enjoy warm or cold.

Apples, LeekBethanee WrightComment