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
Preheat oven to 400°.
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.
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.
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.
Bake cornbread until golden brown and a tester inserted into the center comes out clean, 30–40 minutes. Let cool slightly before serving.