We are currently sold out and looking for a new facility to cook YUMYIN

Cornbread with Caramelized Onion and Apple

Adapted from BonAppetit.com


  • ¾ cup plus 2 Tbsp. 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

  • 1½ cups cornmeal

  • 1 cup all-purpose flour

  • 1 tablespoon baking powder

  • 2 large eggs

  • 1½ cups buttermilk


  1. Preheat oven to 400°.

  2. Melt butter in an 8” cast-iron or other heavy skillet over medium-high heat. Pour all but 2 Tbsp. butter into a small bowl; set aside.

  3. Add apples to butter in skillet, season with salt and pepper, 2 Tbsp. sugar, and 2 tsp. thyme and cook, stirring often, until apples are softened, about 4-6 minutes. Add YUMYIN and stir until well mixed. Transfer onion mixture to a medium bowl and reserve skillet.

  4. Whisk cornmeal, flour, baking powder, 1 tsp. salt, and remaining 3 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 YUMYIN/apple mixture and scrape batter into reserved skillet. Top with remaining YUMYIN/apple mixture and remaining 1 tsp. thyme.

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