DOTTIE CROSS, TMPJ72B 6 tb Maple syrup

4 ts Unsalted butter; melted

2 lg Apples; peeled, cored and

cut into 1/4" slices 3/4 c Yellow or white cormeal

preferably stone ground 3/4 c All purpose flour

1 ts Baking powder

1/2 ts Salt

1/4 ts Baking soda

1 c Buttermilk

1 lg Egg; lightly beaten

1 tb Vegetable oil

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. 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