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Side Dishes

Apple & Onion Cornbread with Cheddar

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

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Ingredients

COMBINE:

WHISK:

HEAT:

Instructions

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.

Apple-Onion-Cornbread-with-Cheddar-Step1

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

Apple-Onion-Cornbread-with-Cheddar-Step2

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

Nutritional Facts

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