Cornmeal is available on a spectrum of grind sizes, ranging from fine to medium to coarse. Cornbread is supposed to be a textural experience—it's half the reason you're eating it instead of fluffy and elastic wheat bread, so you might as well make it count. Instead of most recipes which call for about 50% wheat flour with 50% cornmeal. I like to lean a little closer to 70% cornmeal where the wheat flour gives the bread a subtle airy lift in my recipe. Also you have to melt the butter with care. Though, butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 ℉.Also you can us other cooking fat to prepare this delicious apple and onion cornbread since it is really interesting to create a new recipe! I also have to say this one pan food is super easy to make and only cost you 50 minutes. I love the combination of apples and onions, and the slightly caramelized version here brings out the inherent sweetness in the cornmeal. I used half coarsely ground cornmeal and half finely ground cornmeal for texture, but you can feel free to switch it up. We used a yellow onion but I’m sure a red onion would be fine, too. I might throw in another apple next time so there are more pieces mixed into the crumb.
Next time, I would like to share with you another one of the best Cast iron skillet cornbread recipe. It is Maple Sausage with Gouda Cornbread. This cornbread is definitely the most beautiful one I have ever made. Only cost you 30 minutes but the outcome is amazing. Super moist and every savory bite added with maple syrup, just makes this cornbread much more enjoyable to eat. Hope you like it.