Cornbread with Caramelized Apples, Onions, and Thyme

Adapted from Bon Appetit via Tea Cup Tea

Ingredients:

  • ¾ C plus 2 Tbsp. unsalted butter
  • 2 medium onions, thinly sliced
  • 1 tsp kosher salt plus more
  • Freshly ground black pepper
  • 3 medium apples, thinly sliced
  • 4 Tbsp sugar, divided
  • 3 tsp fresh thyme leaves, divided
  • 1½ C cornmeal
  • 1 C all-purpose flour
  • 1 Tbsp baking powder
  • 2 large eggs
  • 1½ C buttermilk

Method:

Preheat oven to 400°. Melt butter in a 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 2 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.

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