Apple Cornbread Cobbler

Apple Cobbler with cornbread crust
Photo by Jennifer Whitney

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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
  • Cornbread Pudding
  • 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)
  • Apple Cobbler
  • 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


  1. Preheat oven to 325 degrees. In a mixing bowl, combine oil, buttermilk, and egg.
  2. 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

  1. Combine all ingredients in a bowl and let sit for one hour so the cornbread has time to soak.

Apple Cobbler

  1. 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.
  2. Bake for 30­–35 minutes. Serve with your favorite ice cream or crème fraîche.



  • Recipe By
    Chef Steve McHugh of Cured, San Antonio, Texas
  • Contributing City
    San Antonio

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