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Cornbread with caramel iced apples and unions
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| 3/4 cup plus 2 tbsp | unsalted butter |
| 1 med | onion thinly sliced |
| 1 tsp | salt plus more |
| Pepper | |
| 2 med | apples thinly sliced |
| 5 tbsp | sugar |
| 3 tsp | fresh thyme leaves |
| 1 1/2 cups | corn meal |
| 1 cup | flour |
| 1 tbsp | baking powder |
| 2 large | eggs |
| 1 1/2 cups | buttermilk |
1. Preheat oven to 400. Melt butter in a skillet over med-high heat. Pour all but 2 tbsp butter into a small bowl and set aside.
2. Add onions to butter in skillet. Season with salt and pepper cook stirring occasionally until onion is softened and beginnin to brown about 4 min. Add apples, 2 tbsp sugar and 2 tsp thyme and cook stirring often until apples are soft about 4 min. Transfer onions to bowl a reserve skillet.
3. Whisk cornmeal, flour, baking powder, 1 tsp salt and remaining 3 tbsp sugar in a large bowl. Gradually whisk in eggs, buttermilk and 3/4 cup reserved melted butter and mix until smooth. Fold in half of onion mixture and scrape batter into greased 8x8 glass baking dish. Top with remaining onion mixture and 1 tsp thyme.
4. Bake cornbread until golden brown about 30-40 min. Let cool slightly before serving.
Make ahead: cornbread can be made 6 hours ahead. Redhead before serving if desired
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