Cuisine at Home : 2020-02-11

He A Lt H Y Cuisine : 49 : 49

He A Lt H Y Cuisine

APPLE & ONION CORNBREAD 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 and slice into 12 wedges. 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. Preheat Combine Makes 12 servings Total time: 35 minutes oven to 400°. cornmeal, flour, Cheddar, sugar, baking powder, salt, thyme, and pepper. together melted butter, apple juice, buttermilk, and eggs; stir into cornmeal mixture just until combined. 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. cornbread batter evenly over onion mixture in skillet; transfer to the oven. COMBINE: Per serving: 316 cal; 18g total fat (11g sat); 77mg chol; 702mg sodium; 33g carb (1g fiber, 7g total sugars); 7g protein 11/ 1 1 cups yellow cornmeal cup all-purpose flour cup shredded sharp Cheddar Tbsp. sugar Tbsp. baking powder Tbsp. kosher salt Tbsp. chopped fresh thyme tsp. black pepper 2 Whisk 3 1 1 1 1 Heat WHISK: 11/ sticks unsalted butter (12 Tbsp.), melted cup apple juice cup buttermilk eggs 2 Spread 1 1/2 2 HEAT: 2 1 Tbsp. unsalted butter cup thinly sliced and halved sweet onions cup thinly sliced and halved sweet apples To prevent the cornbread from being too heavy, spoon the flour into the cup when measuring it. 1 49 ISSUE 140 | APRIL 2020