Apple-Cheddar Corn Cake, Maple Syrup, Too

Ingredients

• 1 medium-large apple (about 8 ounces / 226 g), peeled
• 1½ cups (192 g) cornmeal, preferably yellow
• ¾ cup (102 g) all-purpose flour
• 2¼ teaspoons baking powder
• 1½ teaspoons fine sea salt
• ½ teaspoon baking soda
• About ½ teaspoon freshly ground black pepper
• ¼ teaspoon Piment d’Espelette or cayenne pepper, or to taste
• 1¼ cups (300 ml) full-fat buttermilk, well shaken and at room temperature
• ¼ cup (60 ml) pure maple syrup
• 2 large eggs, at room temperature
• 8 tablespoons (113 g) unsalted butter, melted and cooled slightly
• ¾ cup (85 g) shredded sharp cheddar, preferably orange, plus more for sprinkling
• About ¼ cup (56 g) sharp cheddar, cut into small cubes
• About ¼ cup (60 ml) pure maple syrup, for topping

Instructions

1. Center a rack in the oven and preheat to 400°F (205°C). Coat a 9-inch square baking pan with baker’s spray, or butter and flour it. Line the bottom with parchment.
2. Using the large holes of a box grater, shred the peeled apple into a bowl. You should have about ¾ cup. Set aside.
3. In a large bowl, whisk together the cornmeal, flour, baking powder, salt, baking soda, black pepper, and Piment d’Espelette or cayenne.
4. In another bowl or large measuring cup, whisk the buttermilk, ¼ cup maple syrup, and eggs until smooth.
5. Pour the wet ingredients over the dry ingredients and whisk only until mostly blended. Switch to a flexible spatula and fold in the melted butter, scraping the bottom of the bowl so no dry pockets remain.
6. Squeeze the shredded apple firmly to remove as much juice as possible. Fold the apple into the batter, followed by the shredded cheddar and the cheddar cubes.
7. Spread the batter evenly in the prepared pan and sprinkle the top with a little extra shredded cheddar.
8. Bake for 30 to 35 minutes, until the top is deep golden, the center springs back when lightly pressed, and a tester inserted in a cheese-free area comes out clean.
9. Cool in the pan for 5 minutes. While the cake is still hot, brush the top generously with the remaining maple syrup. Cut into nine squares and serve warm for the softest crumb and best cheese pull.