Sweet and Savory Upside Down Cornbread Recipe
Prep Time:
15 minutes
Cook Time:
25 minutes
Servings:
12 Slices
Ingredients
  • ½ cup + 2 tablespoons unsalted butter, melted
  • 1 large peeled and cored apple, thinly sliced (about 1 cup)
  • 1 cup thinly sliced red onion
  • 1 ¼ cups yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 ¼ cup shredded sharp cheddar
  • 1 tablespoon fresh thyme leaves
  • 1 ½ cups buttermilk
  • 2 large eggs, room temperature
  • ⅓ cup honey
Directions
  1. Preheat the oven to 400 F.
  2. Heat a 10-inch cast iron skillet over medium-high heat and add 2 tablespoons butter.
  3. Once the butter has melted, add the apple and onion slices. Cook and stir until softened, about 5 minutes.
  4. Turn off the heat and press the apple and onion mixture into an even layer in the pan.
  5. In a large bowl, combine the cornmeal, flour, baking powder, sea salt, and black pepper.
  6. Stir in the cheese and thyme leaves until thoroughly mixed.
  7. In a separate bowl or container whisk together the buttermilk, eggs, honey, and remaining ½ cup melted butter.
  8. Add the liquids to the flour mixture and stir until no dry spots remain.
  9. Pour the batter over the apples and onions in the pan.
  10. Bake the cornbread for about 20 minutes or until a tester inserted in the center comes out clean.
  11. Let the cornbread cool in the pan for 15 minutes, then invert onto a serving platter or cutting board so that the apples and onions are on top.
  12. Cut the cornbread into slices and serve with additional butter or honey, if desired.