|Cornbread with Caramelized Onions and Apples|
-3/4 cup plus 2 tbsp unsalted butter
-1 medium onion, thinly sliced
-1 tsp kosher salt, plus more
-freshly ground pepper
-2 medium apples, thinly sliced (I used one green and one red)
-5 tbsp sugar, divided
-3 tsp fresh thyme leaves
-1 1/2 cups cornmeal
-1 cup all purpose flour
-1 tbsp baking powder
-2 large eggs
-1 1/2 cups buttermilk
1. Preheat oven to 400F. Melt butter in an 8 inch cast-iron or heavy skillet over medium-high heat. Add 2 tbsp butter to the skillet. Pour remaining butter into a small bowl and set aside.
2. Add onion to the butter, season with salt and pepper, and cook, stirring occasionally, until onion softens and begins to brown (about 4 minutes). Add apples, 2 tbsp sugar, 2 tsp thyme, and cook, stirring often, for 4 minutes or until apples are soft. Transfer onion mixture to a medium bowl and reserve the skillet.
3. Whisk cornmeal, flour, baking powder, 1 tsp salt, and remaining 1 tbsp sugar in a large bowl. Gradually whisk in eggs, buttermilk, and remaining butter until smooth. Fold in half of the onion mixture and scrape batter into reserved skillet or a greased 8-inch glass baking dish. Top with remaining onion mixture and remaining 1 tsp thyme.
4. Bake cornbread until golden brown, 30-40 minutes, or until an inserted toothpick comes out clean. Allow to cool slightly before serving.
*Cornbread can be wrapped well and frozen. Reheat in an oven or toaster oven.