MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cornbread With Caramelized Apples & Onions
 Categories: Breads, Fruits, Vegetables, Dairy
      Yield: 8 Servings
 
    3/4 c  Unsalted butter; +2 tb
      1 md Onion; thin sliced
      1 ts Kosher salt; and more
           Black pepper; fresh ground
      2 md Red or pink-skinned apples;
           - thin sliced
      5 tb Sugar; divided
      3 ts Fresh thyme leaves; divided
  1 1/2 c  Corn meal
      1 c  All-purpose flour
      1 tb Baking powder
      2 lg Eggs
  1 1/2 c  Buttermilk
 
  Preheat oven to 400°F/205°C.
  
  Melt butter in an 8" cast-iron skillet over medium-high heat. Pour
  all but 2 tb butter into a small bowl; set aside.
  
  Add onion to butter in skillet; season with salt & pepper, and
  cook, stirring occasionally, until onion is softened and beginning
  to brown, about 4 minutes. Add apples, 2 tb sugar, and 2 ts thyme,
  and cook, stirring often, until apples are softened, about
  4 minutes. Transfer onion mixture to a medium bowl and reserve
  skillet.
  
  Whisk corn meal, flour, baking powder, 1 ts salt, and remaining
  3 tb 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 ts thyme.
  
  Bake corn bread until golden brown and a tester inserted into the
  center comes out clean, 30 to 40 minutes. Let cool slightly before
  serving.
  
  Do Ahead:

  Corn bread can be made 6 hours ahead. Reheat before serving, if
  desired.
  
  Recipe by Alison Roman
  
  Recipe FROM: Bon Appétit, Nov 2013
  
  Formatted by: Dave Drum, Mar 12, 2015
  
  Uncle Dirty Dave's Archives
 
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