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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 alittlesaffron@gmail.com.

>>MODERATE

Corn Bread With Caramelized Apples

and Onions

¾ cup plus 2 tablespoons (14 tablespoons) unsalted butter

1 medium onion, thinly sliced

Black pepper

2 medium apples (Gala, Pink Lady or any red-skinned apple should work), thinly sliced

5 tablespoons sugar, divided use

3 teaspoons fresh thyme leaves, divided use

1 ½ cups cornmeal (half finely ground, half coarsely ground)

1 cup all-purpose flour

1 tablespoon baking powder

1 teaspoon kosher salt, plus more for seasoning

2 large eggs

1 ½ cups buttermilk

Heat oven to 400 degrees. Melt butter over medium heat in a large cast iron skillet. Pour all but 2 tablespoons melted butter into a small bowl.

Place the skillet back on the burner and add onions. Cook and stir occasionally until onions are softened, about 4 minutes. Add apples, 2 tablespoons sugar and 2 teaspoons thyme. Cook, stirring frequently, until apples are softened, about 4 minutes. Transfer onion mixture to a medium bowl.

Whisk cornmeal, flour, baking powder, 1 teaspoon salt, and remaining 3 tablespoons sugar in a large bowl. Gradually whisk in eggs, buttermilk, and reserved melted butter until smooth and no lumps remain. Fold in half the onion mixture and pour batter into the skillet. Top with the rest of the onion mixture and the remaining 1 teaspoon thyme.

Bake until golden brown and a tester inserted into the center comes out clean, 30 to 40 minutes. Let cool slightly before serving.

Serves 8.

Source: Bon Appétit

Apple-onion corn bread is a post-holiday treat 01/13/14 [Last modified: Monday, January 13, 2014 5:55pm]
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