Wednesday, November 18, 2015

Baked Gold

This cornbread with apples, onions and thyme will make a great Thanksgiving stuffing.  Baked in a cast aluminum pan, the bread was delicious alone.  The recipe was inspired by Bon Appetit.  Because the pan was non-stick, I did not have to use as much buttery spread.

Cornbread with Apples, Onions & Thyme

(16 Servings)

Melt buttery spread over medium heat in a 12-inch cast aluminum skillet that is oven proof.
1 cup Earth Balance Buttery Spread
Pour melted spread into a separate bowl.

Add onion to the skillet and saute for 4 minutes.
1 large onion, thinly sliced

Add apples, 3 tablespoon sugar and 1 tablespoon thyme to the skillet.  Saute 4 more minutes.  Place onion-apple mix in a colander to drain any excess liquid. 
3 apples, sliced thin
3 tablespoon sugar
3 tablespoon thyme leaves

Mix dry ingredients-cornmeal, flour, baking powder, salt and 4 1/2 tablespoon sugar together.
2 1/4 cup cornmeal, whole grain
1 1/2 cup all purpose flour
1 1/2 tablespoon baking powder
1/2 teaspoon salt
4 1/2 tablespoon sugar

In a mixing bowl, beat eggs and buttermilk.  Add melted buttery spread.
3 eggs
2 1/4 cup buttermilk
Melted buttery spread
Add dry ingredients and mix until smooth (no lumps).  Stir in 1/2 of the apple-onion mix.

Pour batter into skillet (oven proof).  
Top with remaining apple-onion mix.  Sprinkle with1 teaspoon thyme. 
1 teaspoon thyme 

Bake in 400 F. oven for 40 minutes.  Cool in pan on rack for 20 minutes.  To remove from pan, place another rack over the top of the skillet and invert.  The bread slides right out.  Invert onto cooling rack.  Cool an additional 20 minutes before tasting.

Serves 16 wedges.  (I froze half of the bread to use in our Thanksgiving stuffing).



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