Ingredients

The following ingredients have 15 Servings
  • 2 large apples (peeled, diced (I love Granny Smith for baking))
  • 3 tbsp. unsalted butter
  • 1/4 c. brown sugar
  • 1 1/2 c. yellow cornmeal
  • 1 1/3 c. flour
  • 1/2 c. sugar
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 1/2 c. buttermilk or sour milk
  • 3/4 c. canned creamed corn
  • 3 eggs
  • 1/2 c. unsalted butter (melted, slightly cooled)
  • 1 c. chopped pecans

Instruction

  • In a large saucepan over medium heat, combine the diced apples, butter, and brown sugar.
  • Cook, stirring occasionally, until the apples start to soften and brown, about 4-5 minutes. Set aside to cool.
  • Meanwhile, in a large bowl, combine yellow cornmeal, flour, sugar, baking powder, and baking soda, stirring them altogether.
  • In a small bowl, combine buttermilk, creamed corn, eggs, and butter, stirring them altogether.
  • Add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
  • Fold in the apples and pecans.
  • Lightly grease an 8x8-inch baking pan, and line 8 regular-sized muffin cups with paper liners (or to make all muffins, you'll need to line about 16 muffin cups).
  • Fill the 8x8 pan 2/3 full, and each muffin cup 2/3 full.
  • Bake at 400 degrees - 30 minutes for 8x8 pan, and 10-12 minutes for muffins, or until edges are golden brown.
  • Remove pans to a wire rack to cool. DEVOUR!!