| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | 8 | Servings | ||
INGREDIENTS
| 6 | tb | Maple syrup |
| 1/2 | ts | Salt |
| 4 | ts | Unsalted butter — melted |
| 1/4 | ts | Baking soda |
| 2 | lg | Apples* |
| 1 | c | Buttermilk |
| 3/4 | c | Yellow or white cormeal+ |
| 1 | lg | Egg — lightly beaten |
| 3/4 | c | All-purpose flour |
| 1 | tb | Vegetable oil |
| 1 | ts | Baking powder |
INSTRUCTIONS
Preheat oven to 375 degrees F. Heat 2 T. maple syrup and 1 tsp. butter in a heavy 10-inch ovenproof skillet over medium-high heat. Add apples and saute for about 5 minutes, or until slightly softened. Remove from heat. Using two spoons, arrange the slices, fanning them out from the center of the skillet. In a medium-sized mixing bowl, stir together cornmeal, flour, baking powder, salt and baking soda. In a small mixing bowl, beat together buttermilk, egg, remaining 1//4 cup maple syrup, remaining 1 T. melted butter and oil. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Stir with a wooden spoon until just combined. Spread the batter evenly over the apples and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Invert onto a platter, cut into wedges and serve immediately, topped with more syrup. Serves 8. Nutrition information: 197 calories per serving: 5 grams fat, 33 mg cholesterol, 263 mg sodium. 23% of calories are from fat. *peeled, cored and cut into 1/4" slices +preferably stone-ground. Recipe By : From: Ladies Home Journal- August 1991 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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