This recipe was prepared by Chef John Maxwell on Real Virginia , Virginia Farm Bureau’s weekly television program. Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services. Fried Spinach and Apple on Corn Pone Ingredients for corn pone: 4 tablespoons olive or vegetable oil 2 cups yellow or white corn meal 1 teaspoon salt 1½ cups cold water, enough to make a soft mixture that can be spooned like a pancake batter Ingredients for spinach & apples: 2 tablespoons olive oil 2 cloves garlic, chopped 1-2 apples, cut into thin slices. A tart, firm apple such as a green apple works well, but any apple will do 9-12 ounces baby spinach, washed and dried salt and pepper to taste 2-3 tablespoons pine nuts, toasted For the corn pone cakes, pre-heat oven to 475°. Add oil to a skillet, and heat until hot. Mix the corn pone batter, and spoon mixture into skillet to make cakes. Cook until one side is seared, then flip. Take skillet to oven, and bake for about 15 minutes, until corn pone cakes are golden brown. For the spinach and apples, in a large, separate skillet warm the olive oil and sauté garlic 1-2 minutes on low heat. Add apples, and sauté until they start to become slightly translucent and soft. Increase heat to medium, and add spinach, which will wilt within a few minutes. Stir rapidly so spinach on top is moved to the bottom and has chance to cook; be careful to not overcook the leaves. Add salt and pepper. Remove corn pone cakes from oven and arrange on plates. Spoon apple and spinach mixture over cakes, and sprinkle pine nuts over the top. Serve immediately.