Cornbread with Caramelized Apples and Onions

By tammy1365

Ingredients

• 3/4 c plus 2 Tbsp. unsalted butter
• 1 medium onion, thinly sliced
• 1 t kosher salt plus more
• Freshly ground black pepper
• 2 medium red- or pink-skinned apples (such as Pink Lady), thinly sliced
• 5 T sugar, divided
• 3 t fresh thyme leaves, divided
• 1-1/2 c cornmeal
• 1 all-purpose flour
• 1 T baking powder
• 2 large eggs
• 1-1/2 c buttermilk

Details

Servings 8
Adapted from bonappetit.com

Preparation

Step 1

Preheat oven to 400°. Melt butter in an 8” cast-iron or other heavy skillet over medium-high heat. Pour all but 2 Tbsp. butter into a small bowl; set aside.

Add onion to butter in skillet, season with salt and pepper, and cook, stirring occasionally, until onion is softened and beginning to brown, about 4 minutes. Add apples, 2 Tbsp. sugar, and 2 tsp. thyme and cook, stirring often, until apples are softened, about 4 minutes. Transfer onion mixture to a medium bowl and reserve skillet.

Whisk cornmeal, flour, baking powder, 1 tsp. salt, and remaining 3 Tbsp. sugar in a large bowl. Gradually whisk in eggs, buttermilk, and ¾ cup reserved melted butter until smooth (no lumps should remain). Fold in half of onion mixture and scrape batter into reserved skillet. Top with remaining onion mixture and remaining 1 tsp. thyme.

Bake cornbread until golden brown and a tester inserted into the center comes out clean, 30–40 minutes. Let cool slightly before serving.

DO AHEAD: Cornbread can be made 6 hours ahead. Reheat before serving, if desired.