Fresh Apple Honey Cornbread Cake

Serves 8 · 15 min prep · 30 min cook

Ingredients

• 2 medium tart apples
• 1 cup fine yellow cornmeal
• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1 tsp ground cinnamon
• 1/2 cup unsalted butter, melted
• 1/2 cup honey
• 2 large eggs
• 3/4 cup buttermilk
• 1 tsp pure vanilla extract
• 2 tbsp extra honey for drizzling

Instructions

1. 1Preheat the oven to 375°F and place a 10-inch cast-iron skillet inside to heat while you prep. Core and thinly slice the apples into half-moons, leaving the peel on for color and texture.
2. 2In a medium bowl whisk together the cornmeal, flour, baking powder, baking soda, salt, and cinnamon until evenly combined.
3. 3In another bowl whisk the melted butter, honey, eggs, buttermilk, and vanilla until smooth and glossy.
4. 4Pour the wet mixture into the dry ingredients and stir gently just until no dry streaks remain; the batter will be thick.
5. 5Carefully remove the hot skillet from the oven, swirl a thin film of residual butter the bottom, and arrange half the apple slices in a single overlapping layer.
6. 6Spoon the batter over the apples and smooth the top. Nestle the remaining apple slices across the surface in a decorative pattern.
7. 7Bake for 28 to 32 minutes until the edges pull away from the pan, the center springs back lightly, and a toothpick inserted near the middle comes out clean.
8. 8Cool in the skillet for 10 minutes, then drizzle the extra honey over the warm cake so it soaks into the cracks. Slice into wedges and serve.