Cast Iron Caramelized Apple Corn Bread

img_4621Cooking for Families

My Nanny Kids love corn muffins for breakfast or snacks but this corn bread can be enjoyed with dinner by both the children and their parents. If you don’t have a cast iron skillet, sauté the apples and onions in any heavy skillet and transfer to a buttered 8×8-inch glass dish for baking. Here’s how to make this amazing side dish from the epicurious web site:

You Will Need:

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

What to Do:

1. 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.

2. 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.

3. 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.

4. Bake cornbread until golden brown and a tester inserted into the center comes out clean, 30–40 minutes. Let cool slightly before serving.

References:
Recipe from Epicurious
Photo by Stephanie Felzenberg

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