Author Notes
Recipe adapted from Bon Appetit - Cornbread with Caramelized Apples and Onions.
Decadent cornbread with savoury sweet caramelized onions and tangy tart Pink Lady apples. —Jollia Fung
Ingredients
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3/4 cup
unsalted butter
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2 tablespoons
unsalted butter
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1
medium onion, thinly sliced
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Freshly ground black pepper
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2
medium red- or pink-skinned apples (such as Pink Lady), thinly sliced
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5 tablespoons
tablespoons maple syrup, divided
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3 teaspoons
teaspoons fresh thyme leaves, divided
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1 1/2 cups
cups cornmeal
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1 cup
gluten-free all-purpose flour
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2 tablespoons
baking powder
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2
large eggs
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1 1/2
coconut milk (or buttermilk)
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1 teaspoon
lemon juice, this is used to substitute the acidity in buttermilk (skip this ingredient if you are using buttermilk)
Directions
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Preheat oven to 400F degrees.
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Melt butter and pour all but 2 Tbsp. butter into a small bowl; set aside.
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Add onion to butter in skillet on medium-high heat, season with salt and pepper, and cook, stirring occasionally, until onion is softened and beginning to brown, around 10 minutes.
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Add apples, 2 Tbsp. maple syrup, and 2 tsp. thyme and cook, stirring often, until apples are softened, about 7 minutes.
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Whisk cornmeal, flour, baking powder, 1 tsp. salt, and remaining 3 Tbsp. maple syrup in a large bowl.
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Gradually whisk in eggs, buttermilk, and ¾ cup reserved melted butter until smooth (no lumps should remain).
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Bake cornbread until golden brown and a tester inserted into the center comes out clean, 30–40 minutes. Let cool slightly before serving.
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