I channeled my inner Food Network Star yesterday. I made brilliance. I made genius. I am a Sweet Genius. I can see Ron-Ben Israel looking at me at this moment.
Maybe I shouldn’t go that far, but dammit it was delicious. And for the greater good of mankind I must let this recipe be known! Or, well, at least known for me because if I don’t write it somewhere I’ll forget it. Thank you mommy brain.
I wanted to wow the men in my life with a dessert. My stepson is always picky when it comes to what I cook, and Reavera is a sweet fiend (in other words: If you have a box of cookies expect them to be gone within an hour.). The only problem: I forgot to go to the grocery store to get ingredients. While I was in the middle of making spaghetti for dinner I frantically searched my pantry for a dessert I could whip up. I had Pink Lady apples, and corn bread.
Wait, how can you make a dessert with apples and corn bread? That’s what I thought. Then I decided that I would channel my inner Food Network star. I can’t let the years of watching Iron Chef, and Chopped go to waste. With the use of some sugar, flour, butter, oranges, lemons, and pepper I made a dessert my family finished off the same night. When I tasted the dessert my mind was blown. My dessert actually turned out really good. The texture was in between a bread pudding and a dessert bread.
I’m going to call this dessert “Corn Bread Apple Pie” until I can figure out a more savvy name. Want to know how I made it? Here is a list of the ingredients I used. I don’t measure a lot of ingredients in my cooking so these are only estimates. Feel free to change, add, or remove anything you like.
Corn Bread Apple Pie
- 4 Small Apples (I used Pink Lady)
- 1 box of corn bread
- 1 Orange (I used a California Orange)
- 1 Lemon
- 1/2 cup brown sugar apple mixture(sweeten to taste)
- 1/3 cup sugar for apple mixture (sweeten to taste)
- A couple dashes of pepper
- Sprinkle Cinnamon to taste
- Sprinkle Pumpkin Spice to taste
- 1 stick of cold butter (I used a butter substitute)
- 1/3 cup water
- 1/2 cup flour
- 1 egg
- 1/2 cup brown sugar for corn bread (sweeten to taste)
- 1/4 cup white sugar for corn bread (sweeten to taste)
- Preheat your oven to 400 degrees
- Cut, Peel, and Dice the apples to your preference. I prefer the apple peel so I left it on. After cutting, peeling, and dicing I used the juice of 1 lemon on my apples so they would not turn brown.
- In a small pan turn on the heat to medium or medium high. When the pan is warm put in half of the stick of butter into the pan along with 1/2 cup brown sugar, 1/3 cup white sugar. You will have a lot of liquid in the pan but you need that for the topping.
- When the butter begins to melt down place your apples in the pan using a spoon to coat then with the butter and sugar mix.
- Squeeze the juice of 1 California Orange over the apples. Stir more.
- At this point you can add the amount of cinnamon, pumpkin spice, and pepper to taste.
- Let the apple mixture cook in the pan until the apples are the consistency you want. I wanted my apples in between firm & soft. This took about 15 minutes. In the time my apple mixture was cooking I worked on the corn bread mixture.
- I deviated off of my corn bread mix. The corn bread mix asked for 1 egg and 1/3 cup milk. I used 1 egg, 1/3 cup water, and 1 tablespoon of butter to make my mixture.
- While mixing the corn bread I added 1/2 cup brown sugar, 1/4 cup white sugar, and cinnamon.
- Grease the pan you want to use. I used a bread pan. Pour half of the corn bread mixture in the pan.
- By now your apples should be at the consistency you want. Using a spoon with holes, spoon the apples on top of the corn bread mixture. It doesn’t have to be perfect.
- Cover your apples with the rest of the corn bread mixture.
- Put your dessert in the oven. It will be ready when it is golden brown & the corn bread is fully cooked. In my oven it took 25 minutes.
- Using the liquid left from your apple mixture is a great way to glaze your dessert. You don’t have to use all, or any of this glaze. The next time I make it I will use less glaze.
- In the apple mixture liquid measure out 1/4 to 1/2 cup flour. Stir until all of the bumps come out of the flour. Again it all depends on the consistency you want. When your mixture has thickened set it aside. When your dessert has finished baking pour the sauce on top. Dessert is best served warm.
Here are a couple of things I will be doing next time I make this dessert:
1 – Find a corn bread mix that lacks the gritty after taste. This was my only complaint about the dessert.
2 – I’m going to use less of the sauce on the bread. I may only pour some of it on top of each serving
3 – I’m going to use Granny Smith Apples
If you decide to make this dessert will you let me know how it went in the comment section? Was it a flop? Was it a success? Please let me know.