BON APPETIT'S CORNBREAD WITH CARAMELIZED APPLES, ONIONS & FRESH THYME




We are smack dab in the center of my favorite season, FALL. The autumn in Santa Barbara has a golden warmth and crisp air, all set against crazy sunrises and sunsets. It's an invigorating place to be! I much prefer it to the heavy grey clouds and drizzle of Portland . . .

As the November food magazines come piling through my little green mailbox, I've been percolating a few ideas for Thanksgiving. I can't help it. The side dishes, twists and potential for reinvention is tantalizing. This Cornbread with Apples & Onions seemed to be made from the same Autumnal ingredients my favorite stuffing is comprised of, just self-contained, in my Mother's ancient cast iron skillet.

My family needed a morale boost, so I made it yesterday -- a bit early for Thanksgiving table -- but no less satisfying and divine. Dripping in sweet/soft onions and apples, married with the grit of cornmeal and finally balanced with a glut of butter this cornbread is INSANE.

Cornbread with Caramelized Apples, Onions and Fresh Thyme
adapted from Bon Appetit

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


  • Preheat oven to 400°. Melt butter in an 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.

10 comments:

  1. Oh I love that word, autumnal, how it tumbles of the tongue. Although we are already reaching summer temperatures here in Australia I don't think a slice of this delicious looking cornbread would go astray at all.
    Thank you for sharing.

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  2. By the looks of it, that really should taste good.

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  3. Very tempting treat. Thanks for sharing this wonderful recipe.

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