CORNBREAD WITH CARAMELIZED APPLES AND ONIONS

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Cornbread with Caramelized Apples and Onions image

If you don't have (or can't spare) a cast-iron skillet, sauté the apples and onions in any heavy skillet and transfer to a buttered 8x8" glass dish for baking.

Provided by Alison Roman

Categories     Bread     Onion     Side     Bake     Thanksgiving     Apple     Cornmeal     Fall     Winter     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 12

3/4 cup plus 2 tablespoons unsalted butter
1 medium onion, thinly sliced
1 teaspoon kosher salt plus more
Freshly ground black pepper
2 medium red- or pink-skinned apples (such as Pink Lady), thinly sliced
5 tablespoons sugar, divided
3 teaspoons fresh thyme leaves, divided
1 1/2 cups cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
2 large eggs
1 1/2 cups buttermilk

Steps:

  • Preheat oven to 400°F. Melt butter in an 8" cast-iron skillet over medium-high heat. Pour all but 2 tablespoons 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 tablespoons sugar, and 2 teaspoons 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 teaspoon salt, and remaining 3 tablespoonss sugar in a large bowl. Gradually whisk in eggs, buttermilk, and 3/4 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 teaspoon 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.

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