CHI Memorial Stadium’s Food and Beverage Director Bradleigh Dunn is bringing you not only cocktail recipes during this in-home holiday season, but delicious dishes that anyone could enjoy. There are several lined up, and be on the lookout for them every week on social media.
Cornbread w/ Apples & Onions
- ¾ cup plus 2 Tbsp. unsalted butter
- 1 medium onion, thinly sliced
- 1 teaspoon kosher salt plus more
- Freshly ground black pepper
- 3 medium red- or pink-skinned apples (such as Pink Lady), thinly sliced
- 5 tablespoons sugar, divided
- 3 teaspoons fresh thyme leaves, divided
- 1½ cups cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 2 large eggs
- 1½ cups buttermilk
Preheat the oven to 400°.
Melt butter in an 8” cast-iron or other heavy skillet over medium-high heat. Pour all but 2 Tbsp. butter into a small bowl; set aside.
Add (2 Tbsp.) onion to butter in skillet, season with salt and pepper, and cook, stirring occasionally, until onion is softened and beginning to brown, about 4 minutes.
Add apples, 2 Tbsp. sugar, and 2 tsp. thyme and cook, stirring often, until apples are softened, about 4 minutes. Transfer onion mixture to a medium bowl and reserve skillet. Whisk cornmeal, flour, baking powder, 1 tsp. salt, and remaining 3 Tbsp. sugar in a large bowl. Gradually whisk in eggs, buttermilk, and ¾ cup reserved melted butter until smooth (no lumps should remain).
Fold in half of the onion mixture and scrape batter into the reserved skillet. Top with remaining onion mixture and remaining 1 tsp. thyme.
Bake cornbread until golden brown and a tester inserted into the center comes out clean, 30–40 minutes. Let cool slightly before serving.
