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 Fall is coming. I think all of us need some carb things to comfort and also satisfy the appetite. So today I want to share with you another one of the best taste Cast iron cornbread recipes----caramelized apples and onions cornbread skillet which can comfort and satisfy our appetite. If you looking for a recipe to inspire yourself, I promise, this cornbread is a great choice to help you keep that celebratory mood until going into the New Year. Though Caramelized Apples and Onions cornbread skillet is proposed for the Thanksgiving table, I’m throwing it in the rotation for our weekend breakfast. It’s easy enough to put together but more involved than your everyday breakfast. This skillet cornbread is definitely a side dish at the dinner table at home. And I really like it matches with some bacon and fried eggs. When serve with a cup of coffee, I must say it is the perfect Saturday morning food ever.

CARAMELIZED APPLES AND ONIONS CORNBREAD

INGREDIENTS:

2 large eggs

2 medium red apples (thinly sliced)

1 cup unsalted butter

1 medium onion (thinly sliced)

1 1/2 cups cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1 1/2 cups buttermilk

5 tablespoons sugar

1 teaspoon kosher salt

Freshly ground black pepper

3 teaspoons fresh thyme leaves

DIRECTIONS:

  1. Preheat oven to 400℉. Melt butter in an 8 inchCast iron skillet over medium-high heat and cover the bottom of the pan. Then Pour the melted butter into a small bowl and remain 2 teaspoons melted butter in the pan.
  2. Add onion in the pan and season with salt and pepper.Cook over medium heat for about 4 minutes with stirring occasionallyuntil onion is softened and beginning to brown.Addapple slices, and 2 tablespoons sugar and 2 teaspoons thyme and cook for about 4 minutes. Stirring often until apples are softened. Transfer the mixture to a medium bowl.
  3. In a large bowl, whisk cornmeal, flour, baking powder, 3 tablespoons sugar and 1 teaspoon salt. Then gradually whisk in eggs, buttermilk, and the melted butter which transferred in a small bowl before until smooth and no lumps remain.
  4. Fold in half of mixture and scrape batter into the pan. Top with remaining mixture and remaining 1 teaspoon thyme.
  5. Transfer the pan into the oven and bake the cornbread for about 35 minutes or until golden brown and a tester inserted into the center comes out clean.
  6. Remove the pan from the oven andcoolslightly for before serving.

 

DID YOU MAKE THIS RECIPE?

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Cornmeal is available on a spectrum of grind sizes, ranging from fine to medium to coarse. Cornbread is supposed to be a textural experienceit'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.