In partnership with Rachel DiNunzio (@bakeswithrach_).

This cornbread is the perfect mix of cozy and craveable. Golden with crispy cheesy edges, tender inside from buttermilk and creamed corn, and studded with pockets of sharp cheddar and sweet, jammy apples. Toasting the cornmeal before mixing deepens the flavor, while creamed corn adds moisture and a richer corn taste without turning the crumb soggy. Serve it warm with honey butter or a swipe of apple butter for the ultimate side.

Best For: Sides, Snacking
Prep Time: 25 minutes
Bake Time: 25-30 minutes
Serves: 10-12

Ingredients

• 1 cup (130g) yellow cornmeal
• 1 cup (120g) all-purpose flour
• 1 Tbsp baking powder
• ¾ tsp kosher salt
• ½ tsp baking soda
• 1 Tbsp granulated sugar
• 2 large eggs
• ¾ cup (185g) buttermilk
• ¼ cup (62g) whole milk
• ½ cup (120g) canned creamed corn
• 6 Tbsp (85g) unsalted butter, melted and slightly cooled
• ½ cup (55–60g) sharp cheddar cheese, cut into ⅓–½ inch cubes
• 2 medium apples (we like EverCrisp®, Fuji, Honeycrisp, or SweeTango®) diced into ½-inch cubes
• 2 Tbsp butter, divided
  

Directions

1. Start by toasting the cornmeal. This is optional, but will strengthen and deepen the corn flavor. Add it to a dry, large skillet over medium heat, stirring often for 3–5 minutes, until fragrant and slightly deepened in color, being careful it doesn't burn. Transfer to a large bowl to cool and set aside.

2. Wipe out your skillet, place it inside the oven, and preheat to 400° F. While that heats, melt 1 Tbsp of the butter in a saucepan over medium low and add the apples and a pinch of salt. Cook, stirring often so no apples scorch, until they are just turning tender and softer, but not at all mushy, 5-10 minutes. Let cool.

3. In a large bowl, whisk together the toasted cornmeal, flour, baking powder, salt, and baking soda. In a separate bowl, whisk the sugar, eggs, buttermilk, milk, creamed corn, and melted butter until smooth. Pour the wet ingredients into the dry and fold together just until combined. Add the roasted apples and cheddar cubes, folding gently to distribute without overmixing.

4. Carefully remove the hot skillet from the oven and add the remaining 1tbsp of butter, swirling to coat the bottom and sides. Pour in the batter (it should sizzle slightly) and smooth the top.

5. Bake at 400° F for 25–30 minutes, until golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let cool in the skillet for 10–15 minutes before slicing.

6. Serve warm with salted butter, honey, or apple butter.