|6 tablespoons||Maple syrup|
|4 teaspoons||Unsalted butter, melted|
|2 \N||Large apples*|
|¾ cup||Yellow or white cormeal+|
|¾ cup||All-purpose flour|
|1 teaspoon||Baking powder|
|¼ teaspoon||Baking soda|
|1 \N||Large egg, lightly beaten|
|1 tablespoon||Vegetable oil|
*Peeled, cored, cut into ¼-inch slices. +Preferably stone-ground 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.
Source: Eating Well Magazine, February, 1992 From: Dottie Cross TMPJ72B