Apple Corn Bread

I just made the most delicious corn bread I think I have ever had. I
took the corn bread recipe from the Farm Veg. Cookbook and changed
several ingredients, and this is what I came up with (oil free too):

Apple Corn Bread
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1 red delicious apple (it can be overripe)
1 1/2 cup unbleached white flour
1 1/2 blue corn meal
4 1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. sucanat (or other sugar)
2 1/4 cup vanilla lite rice milk, or low-fat soymilk
1 tsp. cinnamon
1/4 cup apple sauce

Preheat your oven to 400 degrees. If you have a 10 inch iron skillet,
rub some oil on the cooking surface, and let it heat in the oven.

Peel apple and cut into very thin pieces of any size. In a large
bowl, combine all other ingredients and then add apple. Do not
overmix. Pour into heated iron skillet (or just oil a regular
casserole pan, and don't bother to heat it), and bake 35 minutes on
the top shelf. When an inserted knife comes out clean, it's done.

You may want to let it rest for 10 or 20 minutes to let it settle and
firm up, if you want, but that's not necessary. I found this to be a
lot more moist than the usual recipe, but it was not at all soggy.
Let me know what you think of it.

Note: I only put in one apple, but it would probably taste better if
you used 2. It may or may not need some more sweetener, like a
tablespoon or two of maple syrup or something. I found it subtle,
and a bit light.