Ingredients Cornbread ¼ cup Butter Olive Oil 1 cup buttermilk 1 egg ¼ cup sugar 1 cup cornmeal 1 cup all-purpose flour 1 tablespoon baking powder ½ tablespoon salt

Cornbread Pudding 1 pint whole milk 1 cup heavy cream ½ cup sugar 6 eggs 1 tablespoon vanilla extract 1 pinch cinnamon 1 quart cornbread, crumbled

Apple Cobbler 6 large Granny Smith apples, cored and sliced ½ cup sugar 1 tablespoon flour 1 teaspoon cinnamon 1 pinch salt 1 pinch nutmeg 1 teaspoon lemon juice

Directions Cornbread Preheat oven to 325 degrees. In a mixing bowl, combine Butter Olive Oil, buttermilk, and egg. In a separate bowl, combine remaining ingredients. Mix dry and wet ingredients together and pour into a greased 9-inch pan. Bake until set, about 20 minutes.

Cornbread Pudding Combine all ingredients in a bowl and let sit for one hour so the cornbread has time to soak.

Apple Cobbler Preheat oven to 350 degrees. In a mixing bowl, combine all ingredients and place in a large, thick-bottomed cast iron pan. Top with cornbread pudding. Bake for 30­–35 minutes. Serve with your favorite ice cream.

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