3 cups yellow cornmeal
3 cups King Arthur Unbleached All-Purpose Flour
8 ounces Cabot Sharp Lite50 Cheddar, grated (about 2 cups)
¾ cup sugar
3 tablespoons baking powder
2 teaspoons salt
1¼ cups vegetable oil
3 cups skim milk
3 large eggs
4 Granny Smith or other favorite apples, peeled, cored and cut into ½-inch pieces
PREHEAT oven to 450°F.
MIX together cornmeal, flour, grated cheddar, sugar, baking powder and salt in a large bowl; set aside.
POUR oil into large oven-proof skillet and place in oven to get hot.
BEAT together milk and eggs in small bowl until well combined. Stir into dry ingredients just until combined. Gently fold in apples.
REMOVE hot oil from oven and stir into batter a little at a time (it will not incorporate perfectly, which is fine). Scrape batter onto one large (17-by-11-inch) baking sheet with sides, or two smaller ones.
BAKE cornbread until golden on top and paring knife inserted in center comes out clean, about 25 minutes.
COOL for about an hour (so it can be easily removed). Cut into squares, or cut into shapes with cookie cutter (such as an apple shape to serve topped with Cabot Lowfat Vanilla Bean Greek Yogurt).