Apple-Cheese Corn Bread

---------- Recipe via Meal-Master (tm) v8.05

Title: Apple-Cheese Corn Bread
Categories: Breads, Quick
Yield: 8 Servings

---------------------------LARRY LUTTROPP FVKC70A---------------------------

--------------------------L.A. TIMES FOOD SECTION--------------------------
1 c Yellow or white cornmeal,
- preferably stone-ground
1 c Flour
2 1/2 ts Baking powder
3/4 ts Salt
1/2 ts Dried sage
1/8 ts Ground mace or nutmeg
1/8 ts Cayenne pepper
1 1/2 c Sharp cheddar cheese; shred
1 c Dried apples, very finely
- chopped
1 1/4 c Milk
1/4 c Water
1 lg Egg
1/4 ts Baking soda
1/4 c Unsalted butter

Place cornmeal, flour, baking powder, salt, sage, mace, and cayenne in
mixing bowl. Stir well to blend. Add one cup cheese and chopped apples.
Toss well to coat with dry ingredients. Set aside.
Place milk, water, egg and baking soda in separate bowl. Whisk to mix.
Pour milk mixture into dry ingredients and stir to mix.
Melt butter in heavy, oven-proof 10-inch skillet (preferably cast iron)
until hot. Pour butter into batter and stir gently until blended. Then pour
batter back into skillet. Sprinkle remaining 1/2 cup cheese over top.
Bake at 375 degrees until wood pick inserted in center of corn bread
comes out clean, about 25 minutes. Remove from oven and cool 5 minutes. Cut
into wedges and serve hot. Makes 8 to 10 servings.
Presented by: Betty Rosbottom, L.A. Times

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