Saturday, May 26, 2018
Cooking

Apple-onion corn bread is a post-holiday treat

The latest issue of Bon Appétit arrived with a timely soup on the cover. Broth-based, somewhat prudent, and very January. Delicious, I bet, but I'm just not ready to switch gears yet. I'm still catching up on all the cozy recipes intended for the holidays. Gratins. Roasts. Comfort foods.

No resolutions here.

Rather than put away these recipes until next year, I want to work my way through the stacks of magazines now.

Corn Bread With Caramelized Apples and Onions was proposed for the Thanksgiving table, but 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.

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.

This skillet corn bread is definitely at home as a side at the dinner table, but I really liked it next to some bacon and fried eggs. Perfect Saturday morning food. The corn bread is a bit crumbly when still warm and best on the day it's baked, but you can store any leftovers in an airtight container until the next day.

If you are hitting the restart button on your eating habits this month, there are plenty of places to find recipes for your kale and juice-loving heart. I like those too, but you probably won't find those in our kitchen these days. Or maybe your resolutions are bent by this point in January and you can join me at the table with this corn bread. It's a good move. I promise. This corn bread is a little something to keep that celebratory mood going into the new year.

Ileana Morales is a writer who cooks in a small apartment kitchen in Tampa with boyfriend Danny Valentine, an education reporter for the Tampa Bay Times. For more of their kitchen adventures, visit Ileana's blog, alittlesaffron.com. She can be reached at [email protected]

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