Apple Johnnycakes
Submitted by drb
Upside-down cornmeal cake with maple-glazed apple slices on the bottom, topped with tender buttermilk johnnycake batter and baked until golden.
YIELD
6 servingsPREP
15 minCOOK
30 minREADY
45 minThis clever recipe flips traditional johnnycakes into dessert territory with caramelized apples hiding on the bottom of the skillet.
Apple slices get sautéed in maple syrup and butter until they soften and glaze, then a thick cornmeal-buttermilk batter spreads over the top.
After baking, you flip the whole thing onto a platter to reveal a gorgeous apple pattern glazed with maple goodness.
Serve it in wedges while it’s still warm with extra syrup for drizzling.
Chef Tips
- Use a heavy ovenproof skillet that can go from stovetop to oven without warping
- Arrange the apple slices in a pretty pattern since they’ll be the star when you flip it out
- Run a knife around the edge before inverting to make sure nothing sticks
- This is best served warm the day you make it; the cornmeal texture changes as it sits
Ingredients
Directions
Preheat oven to 375℉ (190℃).
Heat 2 tablespoon maple syrup and 1 teaspoon butter in a heavy 10-inch ovenproof skillet over medium-high heat.
Add apples and sauté for about 5 minutes, or until slightly softened.
Remove from heat.
Using two spoons, arrange the slices, fanning them out from the center of the skillet.
In a medium-sized mixing bowl, stir together cornmeal, flour, baking powder, salt and baking soda.
In a small mixing bowl, beat together buttermilk, egg, remaining 1//4 cup maple syrup, remaining 1 tablespoon melted butter and oil. Make a well in the center of the dry ingredients and pour in the buttermilk mixture.
Stir with a wooden spoon until just combined.
Spread the batter evenly over the apples and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Invert onto a platter, cut into wedges and serve immediately, topped with more syrup.
Comments
