APPLE CORNBREAD

Makes: 12 slices

Apple mixture:

2 tbsp (30 mL) unsalted butter 1 tbsp (15 mL) freshly grated ginger 1 large or 2 small granny smith apples, peeled, cored, and thinly sliced 2 tbsp (30 mL) brown sugar 1/4 tsp (1 mL) cinnamon (optional) 1/4 tsp (1 mL) salt

Cornbread:

1 cup (250 mL) cornmeal ( fine or medium) 3/4 cup (180 mL) all-purpose flour 2 tsp (10 mL) baking powder 1/4 tsp (1 mL) salt 2 eggs 1/2 cup (125 mL) unsweetened applesauce 1 tbsp (15 mL) brown sugar 3/4 cup (180 mL) unsweetened vanilla almond milk, or low-fat dairy milk 1 tbsp (15 mL) melted butter (or olive oil)

1. Preheat the oven to 375 F (190 C). Melt the butter with the ginger in a medium sauté 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.

2. Make a pan liner out of parchment: Trace the bottom of a 9-inch (22.5-cm) cake pan on parchment paper. Cut out the circle and use it to line the inside bottom of the pan. Spray inside of the pan with cooking spray.

3. Scrape the apple mixture, including the syrupy sauce, into the prepared baking pan, spreading the slices and set aside.

4. In a medium bowl, whisk cornmeal, flour, baking powder and salt. In a small bowl, whisk the eggs, applesauce, brown sugar, milk and melted butter. Pour the wet ingredients into the dry and stir just until combined.

5. Pour the batter into the baking pan, on top of the apples. Bake until the corn bread springs back to light touch, about 30 minutes.

6. Let the cornbread cool for at least 30 minutes before inverting and serving, apple-side up.