The 25-Minute Bread

This quick bread, made with stone-ground cornmeal, finely chopped dried apples, shredded Cheddar cheese and a hint of sage, takes only minutes to assemble and bakes in just 25 minutes. It would make a delicious accompaniment to roast pork or baked ham and to all manner of fowl.

APPLE-CHEESE CORN BREAD

1 cup yellow or white cornmeal, preferably stone-ground

1 cup flour

2 1/2 teaspoons baking powder

3/4 teaspoon salt

1/2 teaspoon dried sage

1/8 teaspoon ground mace or nutmeg

1/8 teaspoon cayenne pepper

1 1/2 cups shredded sharp Cheddar cheese

1 cup very finely chopped dried apples

1 1/4 cups milk

1/4 cup water

1 large egg

1/4 teaspoon baking soda

1/4 cup unsalted butter

Place cornmeal, flour, baking powder, salt, sage, mace and cayenne in mixing bowl. Stir well to blend. Add 1 cup cheese and chopped apples. Toss well to coat with dry ingredients. Set aside.

Place milk, water, egg and baking soda in separate bowl. Whisk to mix. Pour milk mixture into dry ingredients and stir to mix.

Melt butter in heavy, oven-proof 10-inch skillet (preferably cast iron) until hot. Pour butter into batter and stir gently until blended. Then pour batter back into skillet. Sprinkle remaining 1/2 cup cheese over top.

Bake at 375 degrees until wood pick inserted in center of corn bread comes out clean, about 25 minutes. Remove from oven and cool 5 minutes. Cut into wedges and serve hot. Makes 8 to 10 servings.