by Sarah Steimer
- 2 yellow onions
- 2 tablespoons olive oil
- 1/2 teaspoon sugar
- 1 teaspoons salt, divided
- 1 1/2 tablespoons balsamic vinegar
- 3/4 cup pastry flour OR all-purpose flour
- 3/4 cup yellow cornmeal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon sugar
- 1/4 cup butter, melted
- 1 egg
- 1 1/4 cup buttermilk (can always use this trick if you don’t have or can’t find buttermilk)
- 1 apple, cut into small cubes
Cut the onions in half then cut into thin strips. Heat the olive oil in a large saute pan. Add the onions and toss to coat in the oil. Add the 1/2 teaspoon sugar and 1/2 teaspoon salt, toss.
Let the onions cook over medium-low heat, stirring occasionally, until they’ve caramelized — about 25 minutes. Move the onions to one side of the pan. Add the vinegar to the empty half of the pan and use a wooden spoon to loosen any of the bits that are stuck to the pan. Mix the onions into the vinegar and stir for about 30 seconds to coat. Remove the onions from the pan and set aside.
Whisk or — better yet — sift the flour, cornmeal, baking powder, baking soda, 1 tablespoon sugar and 1/2 teaspoon salt together in a large bowl.
In a medium bowl, whisk together the melted butter, egg and buttermilk.
Pour the wet ingredients into the dry and use a spatula to very carefully fold the ingredients together. Careful not to overmix. Gently fold in the caramelized onions and apple.
Pour the batter into a prepared 8-by-8-inch pan. Bake at 400 degrees for 25 minutes, or until the cornbread is golden and a toothpick inserted into the center comes out clean. Let cool.
Makes about 16 pieces. Serve with drizzled honey.
Recipe adapted from: Sweet Potato Soul
*Remember when Pocahontas sang about the blue corn moon and you got really hungry? No? Well, some of us have a lot of respect for corn whether it’s in a song or ground up into cornmeal. For the month of September, we’ll be honoring cornbread in many forms, all of which can be found here.