Caramelized Apple & Pecan Cornbread

The cornbread is ultra-moist and flavorful thanks to the addition of caramelized apples and pecans, two fall favorites!
Course Quick bread
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 14 -16 servings
Author Sarah @ The Gold Lining Girl


  • 2 large apples peeled, diced (I love Granny Smith for baking)
  • 3 tbsp. unsalted butter
  • 1/4 c. brown sugar
  • 1 1/2 c. yellow cornmeal
  • 1 1/3 c. flour
  • 1/2 c. sugar
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 1/2 c. buttermilk or sour milk
  • 3/4 c. canned creamed corn
  • 3 eggs
  • 1/2 c. unsalted butter melted, slightly cooled
  • 1 c. chopped pecans


  1. In a large saucepan over medium heat, combine the diced apples, butter, and brown sugar.
  2. Cook, stirring occasionally, until the apples start to soften and brown, about 4-5 minutes. Set aside to cool.
  3. Meanwhile, in a large bowl, combine yellow cornmeal, flour, sugar, baking powder, and baking soda, stirring them altogether.
  4. In a small bowl, combine buttermilk, creamed corn, eggs, and butter, stirring them altogether.
  5. Add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
  6. Fold in the apples and pecans.
  7. Lightly grease an 8x8-inch baking pan, and line 8 regular-sized muffin cups with paper liners (or to make all muffins, you'll need to line about 16 muffin cups).
  8. Fill the 8x8 pan 2/3 full, and each muffin cup 2/3 full.
  9. Bake at 400 degrees - 30 minutes for 8x8 pan, and 10-12 minutes for muffins, or until edges are golden brown.
  10. Remove pans to a wire rack to cool. DEVOUR!!