recipe 
yields
6-8 servings
¼ cup oil
1 cup buttermilk
1 egg
¼ cup sugar
1 cup cornmeal
1 cup flour
1 tablespoon baking powder
½ tablespoon salt
1 pint milk
1 cup heavy cream
½ cup sugar
6 eggs
1 tablespoon vanilla extract
1 pinch cinnamon
1 quart cornbread, crumbled (recipe above)
6 large Granny Smith apples, cored and sliced
½ cup sugar
1 tablespoon flour
1 teaspoon cinnamon
1 pinch salt
1 pinch nutmeg
1 teaspoon lemon juice
Cornbread
Cornbread Pudding
Apple Cobbler
steps
Cornbread
- Preheat oven to 325 degrees. In a mixing bowl, combine oil, buttermilk, and egg.
- In a separate bowl, combine remaining ingredients. Mix dry and wet ingredients together and pour into a greased 9-inch pan. Bake until set, about 20 minutes.
Cornbread Pudding
- Combine all ingredients in a bowl and let sit for one hour so the cornbread has time to soak.
Apple Cobbler
- Preheat oven to 350 degrees. In a mixing bowl, combine all ingredients and place in a large, thick-bottomed cast iron pan. Top with cornbread pudding.
- Bake for 30–35 minutes. Serve with your favorite ice cream or crème fraîche.
Date Published: 01.19.15
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Recipe By
Chef Steve McHugh of Cured, San Antonio, Texas -
Contributing City
San Antonio
