Cornbread with Caramelized Apples and Onions

Ingredients

• 1 tablespoon double-acting baking powder 
• 8 servings pepper black freshly ground
• 1.5 cups buttermilk 
• 1.5 cups cornmeal 
• 2 large eggs 
• 1 cup flour all-purpose
• 3 teaspoons thyme leaves fresh divided
• 1 teaspoon kosher salt plus more
• 1 medium onion thinly sliced
• 2 medium pink-skinned apples thinly sliced (such as Pink Lady)
• 5 tablespoons sugar divided
• 0.8 cup butter unsalted

Equipment

• bowl
• frying pan
• oven
• whisk

Directions

1. Preheat oven to 400°F. Melt butter in an 8" cast-iron skillet over medium-high heat.
2. Pour all but 2 tablespoons butter into a small bowl; set aside.
3. Add 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.
4. Add apples, 2 tablespoons sugar, and 2 teaspoons thyme and cook, stirring often, until apples are softened, about 4 minutes.
5. Transfer onion mixture to a medium bowl and reserve skillet.
6. Whisk cornmeal, flour, baking powder, 1 teaspoon salt, and remaining 3 tablespoonss sugar in a large bowl. Gradually whisk in eggs, buttermilk, and 3/4 cup reserved melted butter until smooth (no lumps should remain). Fold in half of onion mixture and scrape batter into reserved skillet. Top with remaining onion mixture and remaining 1 teaspoon thyme.
7. Bake cornbread until golden brown and a tester inserted into the center comes out clean, 30–40 minutes.
8. Let cool slightly before serving.
9. DO AHEAD: Cornbread can be made 6 hours ahead. Reheat before serving, if desired.