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Friday, January 10, 2014

Cornbread with Caramelized Onions and Apples

cornbread with caramelized onion and apples
Cornbread with Caramelized Onions and Apples
While Ryan is not one to gush or show exorbitant amounts of emotion, he does love to speak in hyperboles. I frequently tease him because everything is always "the worst _______ of all time" or "the largest ________ you've ever seen". Telling you this, you're probably going to raise your eyebrows when I tell you that he claimed this cornbread was "the best cornbread of his life". Normally I'd roll my eyes, except that he was speaking truth...and I couldn't agree more!
Pin Itcornbread with caramelized onions and apples
This really is the best cornbread I've ever tried. Forget every dry, crumbly, flavorless cornbread you've ever choked down alongside your chili. This is not that cornbread. Butter AND buttermilk keep this tender, and the sautéed apples and caramelized onions bring in an exciting taste element. I could honestly make a meal out of this stuff! Instead, I exercised some self-control and ended up freezing half of it. Thawed and reheated (via our toaster oven) a few weeks later, it was just as good as fresh! Whip up a batch to eat alongside soup, chili, or on its own and I bet you'll be making similar declarations! 
One Year Ago: Amish Baked Oatmeal and Green Bay Packer Snackadium
Two Years Ago: Butterscotch Blondie Bars with Peanut Pretzel Caramel and Turkey Quinoa Chili
Three Years Ago: Cinnamon Apple (Breakfast) Cake and White Bean Roasted Red Pepper Dip
Four Years Ago: Coconut Shrimp and Kale Chips

Cornbread with Caramelized Onions and Apples

from Bon Appetit November 2013

-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.