| Level: | Easy |
| Total: | 45 min |
| Active: | 10 min |
| Yield: | 4 servings |
Instructions
- Halve and core 2 crisp apples; trim the uncut sides to sit at. Scoop out and chop most of the flesh. Combine with 1/2 cup each shredded cheddar and crumbled cornbread, 1/4 cup each chopped celery and scallions, 2 tablespoons olive oil and 1 teaspoon chopped thyme; season with salt and pepper. Fill the apples with the stuffing; arrange in a baking dish. Pour in 1/2 cup apple cider. Cover with foil and bake at 425 degrees F until tender, 20 to 25 minutes. Uncover and bake until crisp, 10 minutes.
Reviews
Delicious! Made these for Easter dinner and it was a hit! I will definitely make again.
This recipe appears in the October 2017 and March 2021 issues of FNM. They are essentially the same, but with two changes – the name of the recipe and the cheese. In October’s issue, the recipe is titled Cornbread-Stuffed Baked Apples and uses shredded cheddar; in March’s issue, the recipe is titled Cornbread-and-Cheese Stuffed Apples and uses colby jack. I used cheddar with good results. This was easy to assemble and baked in my toaster oven while I made FNM’s Pork Tenderloin with Roasted cabbage in my regular oven at a higher temp. I scooped the apple flesh out with my melon baller. I used purchased cornbread from the bakery, which was very moist, so the filling was a bit soggy. Next time, I make make my own cornbread or toast it first to dry it out a bit.