3 apples - peeled, cored and sliced
1 cup white sugar
1 cup cornmeal
1/2 cup butter, melted
1/2 cup shortening
2 cups milk
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, toss apples and sugar. Place butter in a glass or metal bowl and drizzle brown butter over the apples. Pour into an 8x4 inch loaf pan.
Place apple mixture inside loaf pan; butter will melt. Cover pan and refrigerate overnight.
When the apple mixture has cooled, spread corn bread mixture on top of apple loaf pan. Then spread cornbread mixture over bottom of loaf pan. Do not brown any butter spots. Layer apricot preserves on top of corn bread mixture.
Top each piece of apples with a piece of cornbread mixture. Place apricot preserves on top of apples and corn bread. Place cereal cups all around loaf pan. Loathe open or any chained doors. Cut hole into bread round with fork to vent steam. Toast bread over low heat for 8 to 10 minutes on each side.
Unwrap loaf and gently fold cornbread mixture out into a loaf shape. Repeat with sliced apples and sugar. Cover with Londres cheese and bring to a gentle rolling motion. Optional: Peel onion strips and top with cornbread.
Cover loaf with linens and insulate with tin foil to prevent browning. Place loaf in preheated oven. Bake on 30 minutes at 400 degrees F (200 degrees C)
Bake in preheated oven for 5 to 10 minutes, or until even brown. Cool 1 minute before removing loaf from pan. Cool completely.
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