Sweet Cornbread with Boozie Apple & Gin Chutney
Preheat oven to 350 F. Lightly butter and flour a 9"x13" baking dish or 10" cast iron skillet. Melt 1/2 c butter and stir in 2 tbsp honey until dissolved. In a medium bowl, whisk 3 eggs, 1/2 c vegetable oil, 1 c milk, and the honey butter. In a large bowl, add 2 c flour, 1 c cornmeal, 1/2 c sugar, 1 1/2 tbsp baking powder, and 1 1/2 tsp salt. Make a well in the center of the dry ingredients and slowly pour in the wet ingredients, gently whisking until smooth. Pour the batter into the baking dish or skillet and bake for 30-35 minutes, or until a knife inserted into the center comes out clean. Let cool completely. Meanwhile, peel 4 large Honeycrisp apples and cut into 1/2" pieces. Place a medium saucepan over medium heat. Add 2 tbsp butter and melt, then add apple pieces. Cook 2-3 minutes or until they start to soften. Add 1/3 c Staple Gin, 1/4 c apple cider, 1/4 c light brown sugar, 1/4 tsp nutmeg, 1/8 c raisins, and 1/8 c dried cranberries. Stir to combine. Bring to a simmer, then reduce heat to low. Cover the pan and stir occasionally. Cook until the apples are soft, 30-40 minutes. Mash the mixture to a chunky applesauce consistency. Let cool and serve with the cornbread.
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