Apple Cornbread with Heritage Flour

The area where we live was blessed with a very early spring so flowers bloomed early and everyone’s spirits were lifted as grass greened and color sprang forth everywhere. Then…….a hard freeze came at the worst time – when the fruit trees were in bloom.  Many orchards lost most or all of their crop but we had one near us that was situated in such a way that the frost didn’t hit them.  Consequently, we have loaded up on apples of many different varieties.  We have been using them in a variety of ways but this is one of our favorites.  It was given to me by Nancy Wagner, of Compatible Technologies International, a local organization that makes tools to help developing countries with harvesting, storing and processing crops, and have access to clean drinking water. Their website is www.compatibletechnology.org and is fascinating to read with videos demonstrating some of their products.

Apple Cornbread

3/4 C Sunrise Cornmeal (we prefer coarse)

3/4 C Sunrise Turkey Red Refined Flour

3 tsp baking powder

1/2 tsp salt

3 Tbsp sugar

3/4 C milk

1 egg , beaten

3/4 C apples, diced

2 Tbsp butter, melted

Sift cornmeal and flour together.  Add baking powder, salt and sugar and mix.  Stir in beaten egg and milk. Add apples and butter, mixing well.

Pour into an 8″ or 9″ square baking dish (I use the butter left in the pan after melting.  Wipe out pan with a paper towel and use it to grease the baking dish.)

Bake at 400 degrees, 25 minutes.