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Wild Apple Cornbread

  • Author: Sylvie Taylor
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: Makes 16 portions 1x
  • Category: Breads, Sides
  • Cuisine: Native American


Wild and tart apples folded into cornmeal and baked into a warm cornbread perfect for any holiday table where cornbread is essential.



320 grams / 2 cups yellow cornmeal
500 milliliters / 2 cups buttermilk
50 grams / 1/4 cup superfine/caster sugar
28 grams / 2 tablespoon butter, melted
1/2 teaspoon salt
1 teaspoon baking soda
1 tablespoon cold water
2 eggs, beaten
2 medium wild apples, peeled & grated (1 cup grated apple flesh)


  • Preheat the oven to 200C/400F and line a baking tin with greaseproof paper.
  • Place the cornmeal, buttermilk, sugar and melted butter into a large heatproof bowl and stir until combined and smooth.
  • Place over a double boiler on medium heat for 10 minutes, stirring to ensure it remains smooth as it cooks.
  • Remove from the heat and scrap down the sides of the bowl to ensure the cornmeal mixture doesn’t stick.
  • Allow to cool for 5 minutes.
  • Meanwhile, stir the baking soda and cold water together until the baking soda has dissolved.
  • Peel the apples and grate onto a plate or into a bowl, discarding the cores.
  • Place baking soda water mixture, eggs and apples into the cooled cornmeal mixture and stir together until smooth.
  • Pour into the prepared baking tin and smooth out on top.
  • Place in the oven and bake for 30 minutes until lightly golden and a skewer comes clean.
  • Allow to cool to warm and slice into even squares.
  • Serve with a little honey (wild honey, if possible) and enjoy.


Native Wild Apples to North America: According to research, such as here, there are only one type of wild apples native in North America and they are Crab Apples. Wild apples are different from apples you’ll find in a grocery store because they’re often small and less sweet in taste so the best apples you should use here, if wild apples aren’t readily available are Granny Smith or other tart apples.

Weight of buttermilk in grams: The weight of the buttermilk needed for this recipe is 512 grams.

Best served: This is best served the day it’s made.

Adapted from ocbtracker


  • Calories: 132 calories per serve