Yield: 6-8 servings.
¾ cup + 2 tablespoons unsalted butter
1 medium sweet onion, thinly sliced
1½ teaspoons salt, divided
Freshly ground black pepper
4 Pink Lady apples, peeled, cored, and thinly sliced
1 teaspoon dried thyme leaves
1 teaspoon ground sage
4 tablespoons brown sugar, divided
1½ cups cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
2 large eggs
1½ cups buttermilk
5 sprigs fresh thyme
Preheat oven to 400°. Melt all of the butter in a cast-iron skillet over medium-high heat. Pour all but 2 tablespoons into a small bowl; set aside.
Add onion to butter in skillet; season with ½ teaspoon salt and pepper, and cook, stirring occasionally, until onion begins to brown (about 4 minutes). Add apples, dried thyme, sage, and 2 tablespoons brown sugar, stirring often, until apples are softened. Transfer apple mixture to a medium bowl and set aside.
Whisk cornmeal, flour, baking powder, 1 teaspoon salt, and remaining 2 tablespoons brown sugar in a large bowl. Gradually whisk in eggs, buttermilk, and ¾ cup reserved melted butter until batter is smooth. Fold in half of apple mixture and scrape batter into cast-iron skillet. Top with remaining apple mixture and fresh thyme sprigs.
Bake cornbread in preheated oven for 30 to 40 minutes or until edges are golden brown. A knife inserted into the center should come out clean. Let cornbread sit for 5 minutes before serving.
print it
Mark our words: Whether they nod to North Carolina or were penned by its residents, these notable, quotable passages remind us of the power of speech inspired by our state.
When one stream flows into another, the two chart a new course for the future — together.
When the weather outside is frightful, one chef serves loved ones dishes so delightful.
A historic Rose Bowl pitted Duke University against Oregon State in Durham. Then, in the dark days of World War II, those same football players — and a legendary coach — joined forces to fight for freedom.
