Garden to table – Apple & Onion Cornbread

by Trish Watson

I am a cornbread lover!  My mama used to tell stories of me going in my baby walker to the next-door neighbor’s apartment just to get a piece of her cornbread. The maid, Anna, that lived in a tiny house close to ours would make cornbread on top of her wood stove and feed it to me.  My mama made the best cornbread I have ever tasted, and try as I will, I cannot replicate it.  But I don’t do too badly with it, and we often have it with greens, soups and veggie plates.  I found this recipe recently and thought it sounded interesting.  I like the idea of apples and onions topping my cornbread. I think I could make a meal out of just that. Mind you, it is NOT a low-calorie dish; however, if you are looking for a little change in your cornbread routine, give this a try, and let me know what you think.

Apple and Onion Cornbread
1 & 1/2 cups yellow cornmeal
1 cup all-purpose flour
1 cup sharp Cheddar cheese, shredded
2 Tbsp. sugar
1 Tbsp. baking powder
1 tsp. salt
1 Tbsp. chopped, fresh thyme
1/2 tsp. black pepper
1 & 1/2 sticks unsalted butter, melted
1 cup apple juice
1/2 cup buttermilk
2 eggs
2 Tbsp. unsalted butter
1 cup thinly sliced, halved sweet onion
1 cup thinly sliced and halved sweet apple 

Preheat oven to 400 degrees.
Combine dry ingredients, Cheddar and thyme.
Whisk together melted butter, apple juice, buttermilk and eggs.   Stir into cornbread mixture just to combine.
Heat 2 Tbsps. butter in an 8-inch, cast iron skillet over medium heat and saute onions until sort, stirring occasionally.  Add apples and cook until tender.  Spoon cornbread batter evenly over onion and apple mixture in skillet and transfer to the oven.  Bake until a toothpick inserted into the center comes out clean and the tip is golden brown, about 18-20 minutes.  Let cornbread stand until it slightly pulls away from side of skillet.  Invert onto a serving plate and slice into wedges.

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