Start to Finish: 40 minutes, plus cooling time
Yield: 12 slices
APPLE MIXTURE:
2 tablespoons unsalted butter
1 tablespoon freshly grated ginger
1 large or 2 small granny smith apples, peeled, cored, and thinly sliced
2 tablespoons brown sugar
¼ teaspoon cinnamon (optional)
¼ teaspoon salt
CORN BREAD:
1 cup cornmeal (fine or medium)
¾ cup all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
2 eggs
½ cup unsweetened applesauce
1 tablespoon brown sugar
¾ cup unsweetened vanilla almond milk, or low-fat dairy milk
1 tablespoon melted butter (or olive oil)
Preheat the oven to 375 degrees. Melt the butter with the ginger in a medium saute pan. Cook the apple slices in the pan, until crisp-tender, about five minutes, stirring often. Add the sugar, cinnamon (if using) and salt. Cook and stir another minute, and then remove from heat.
Make a pan liner out of parchment: Trace the bottom of a 9-inch cake pan on parchment paper. Cut out the circle, and use it to line the inside bottom of the pan. Spray the whole inside of the pan with cooking spray.
Scrape the apple mixture, including the syrupy sauce, into the prepared baking pan, spreading the slices out along the bottom of the pan and set aside.
Make the cornbread: In a medium bowl, whisk together the cornmeal, flour, baking powder and salt. In a small bowl, whisk together the eggs, applesauce, brown sugar, milk and melted butter. Pour the wet ingredients into the dry ingredients, and stir just until combined. Pour the batter into the baking pan, on top of the apples. Bake until the corn bread springs back when light pressure is applied with the fingertips, about 30 minutes. Let the cornbread cool for at least 30 minutes before inverting, removing parchment and serving, apple-side up.
Nutritional information: 129 calories; 38 calories from fat; 4 g fat (2 g saturated; 0 g trans fats); 43 mg cholesterol; 205 mg sodium; 20 g carbohydrate; 2 g fiber; 5 g sugar; 3 g protein.
Melissa d’Arabian, Associated Press
