Butternut Leek Cornbread with Spiced Apples

Katy Meyer put a fun spin on cornbread using leeks. 


  • 1 leek, sliced
  • 1 Tbsp. cooking oil
  • salt
  • 1 cup cornmeal
  • 1 cup flour
  • 1 cup milk
  • 1 Tbsp. baking powder
  • 1/2 cup cooked squash
  • 2 Tbsp. sugar
  • water (to make right consistency)
  • 2 diced apples
  • 1 Tbsp. butter
  • 2 Tbsp. sugar
  • lemon zest
  • 1 tsp. cinnamon
  • 1/4 tsp. clove
  • 1/8 tsp. nutmeg
  • 1/2 tsp. ginger


Preheat oven to 350 degrees.

Heat a cast iron skillet to medium high heat. Heat cooking oil, and then add leeks. Sauté leeks until golden brown but not caramelized. Season with salt.

While leeks are cooking, mix corn meal, flour, milk, baking powder, squash, sugar, and salt together. Mix until combined, and add water to get to the right consistency if needed.

Remove leeks from the cast iron skillet and pour in corn bread mixture. Top with cooked leeks and bake at 350 degrees for 30 minutes or until a knife comes out clean.

While cornbread in baking, cook apples, butter, sugar, lemon zest, cinnamon, clove, nutmeg, and ginger in a small saucepan. Cook until apples are soft.

Remove cornbread from the oven and let rest for ten minute before serving. Cut cornbread into slices and top with apple mixture. Serve and enjoy! 

Leek Cornbread

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