in partnership with Alex Adelborgh (Alex Adelborgh)

Skillet Apple Cornbread

This apple cornbread recipe is a fun and festive twist on classic cornbread. Made in a cast iron skillet, it’s got crispy edges and a soft center with pieces of sweet apple in every bite.

This Recipe Loves

Best For

  • Sides

Cook Time & Servings

Serves 12-16


  • 1 c all-purpose flour
  • ½ c whole wheat flour
  • 1 ½ c cornmeal
  • ½ tsp ground cinnamon
  • ¼ tsp Kosher salt
  • 2 tsp baking powder
  • ½ c maple syrup
  • 1-2 Tbsp olive oil
  • 1 ½ c unsweetened soy milk
  • 2 Tbsp lemon juice
  • 2 eggs
  • 2 small McIntosh apples, peeled and diced small (about ½ c)


  1. Preheat oven to 400º F
  2. Add dry ingredients to a bowl and mix.
  3. In a separate large mixing bowl, beat together maple syrup, olive oil, soy milk, lemon juice, and eggs until combined.
  4. Slowly add dry ingredients to the wet, stirring to combine. Be careful not to over-mix.
  5. Fold diced apple into the batter.
  6. Grease a 12-inch cast iron skillet with 1-2 Tbsp of olive oil, making sure to coat bottom and sides evenly. Heat skillet in the oven for 5-10 minutes or until hot.
  7. Pour batter into the hot skillet, then carefully return to the oven.
  8. Bake for 25-30 minutes until a toothpick or knife comes out clean in the center.
  9. Let cool for a few minutes, then slice into 12-16 slices.
  10. Best served warm with a pat of butter and a drizzle of maple syrup.