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Side Dishes

Apple & Onion Cornbread with Cheddar

A cast-iron skillet is the perfect vessel for making cornbread. And when caramelized onions and apples are on top, it’s the best cornbread ever.

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Preheat oven to 400°.

Combine cornmeal, flour, Cheddar, sugar, baking powder, salt, thyme, and pepper in a large bowl.

Whisk together melted butter, apple juice, buttermilk, and eggs in a bowl; stir into cornmeal mixture just until combined.

Heat 2 Tbsp. butter in an 8-inch cast-iron skillet over medium-high until melted. Add onions to skillet and sauté until softened, stirring occasionally, 2 minutes. Add apples and cook until tender, 3 minutes.

Spread cornbread batter evenly over onion mixture in skillet; transfer to the oven.

Bake cornbread until a toothpick inserted in the center comes out clean and the top is golden brown, 20 minutes. Let cornbread stand until it slightly pulls away from sides of skillet, at least 5 minutes; invert onto a serving plate, slice into 12 wedges, and serve.


To prevent the cornbread from being too heavy, spoon the flour into the cup to measure it.


Cut the apple into “lobes” by rotating it 45 degrees each time you slice a lobe from the core.

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