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Apple Cornbread Cobbler



¼ cup oil

1 cup buttermilk

1 egg

¼ cup sugar

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

½ tablespoon salt

Cornbread Pudding

1 pint whole 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.
Print Recipe