Sweet And Savory Upside Down Cornbread Recipe

Gather the sweet and savory upside down cornbread recipe ingredients

To create the delightful sweet and savory topping for this cornbread recipe, begin with a medium red onion and a large, crisp apple. Kinnaird recommends using an apple variety that strikes a balance between tartness and sweetness, such as Fuji or Honeycrisp. Sauté the sliced onion and apple in butter until they turn golden, enhancing their flavors.

The cornbread batter consists of yellow cornmeal, all-purpose flour, baking powder, sea salt, and a touch of black pepper to maintain the savory profile. Shredded sharp cheddar cheese and fresh thyme leaves are incorporated into the dry ingredients, which helps to coat the cheese and herbs with the dry mix, preventing clumping in the batter. The mixture is completed with buttermilk, eggs, melted butter, and honey, then poured over the caramelized fruit and vegetable mixture in the skillet. After baking, the cornbread is inverted and served upside down, with additional honey and butter on the side if desired.

Step 1: Preheat the oven

Set the oven temperature to 400°F.

Step 2: Melt butter in a cast iron skillet

Preheat a 10-inch cast iron skillet on medium-high heat and incorporate 2 tablespoons of butter.

Step 3: Add the apple and onion slices

After the butter has melted, incorporate the apple and onion slices. Sauté and stir until they become tender, which should take around 5 minutes.

Step 4: Press the apples and onions into an even layer

Remove the heat and flatten the apple and onion mixture into a uniform layer in the pan.

Step 5: Add the cornbread dry ingredients to a bowl

In a spacious mixing bowl, mix together the cornmeal, flour, baking powder, sea salt, and black pepper.

Step 6: Mix in the cheese and thyme

Incorporate the cheese and thyme leaves until well combined.

Step 7: Whisk together the liquid ingredients

In a different bowl or container, combine the buttermilk, eggs, honey, and the remaining ½ cup of melted butter by whisking them together.

Step 8: Combine the liquid and dry ingredients

Incorporate the liquids into the flour mixture and mix until there are no dry areas left.

Step 9: Pour the batter over the apples and onions

Spread the batter over the apples and onions in the skillet.

Step 10: Bake the cornbread

Bake the cornbread for approximately 20 minutes, or until a toothpick inserted into the center comes out clean.

Step 11: Invert the cornbread onto a rack

Allow the cornbread to cool in the pan for 15 minutes, then carefully turn it out onto a rack, serving platter, or cutting board, ensuring that the apples and onions are facing up.

Step 12: Cut and serve the cornbread

Slice the cornbread and serve it with extra butter or honey, if you like.

Can I prepare this cornbread in something other than a cast iron skillet?

A cast iron skillet is perfect for baking cornbread, but if you don’t have one, there are definitely other ways to achieve great results with this recipe. Kinnaird prefers her cast iron pan for its ability to bake evenly, thanks to its heavy bottom and sides that effectively insulate and distribute heat. Pouring the batter into a preheated pan also contributes to a crispy crust and allows for cooking everything in a single vessel, making a cast iron pan a worthwhile investment for this recipe and many others.

If you don’t have a cast iron skillet, you can use a 10-inch round cake pan, which should be greased or sprayed with non-stick baking spray and lined with parchment paper to keep the apples and onions from sticking during baking. Simply sauté the apples and onions in a skillet on the stove, then transfer them to the prepared pan and continue with the recipe. A 9-inch square baking pan or casserole dish can also work in a pinch.

How can I switch up the ingredients in this cornbread recipe?

If you don’t have all the ingredients available or simply want to experiment with new flavors, there are several ways to customize this recipe. First, white cornmeal can easily replace the traditional yellow variety. If you’d like to reduce the cheese flavor a bit, consider using shredded Gruyere, which offers a mild, nutty taste and melts wonderfully. For a unique twist, smoked gouda can provide a delightful contrast to the caramelized sweetness of the apples and onions.

Instead of thyme, you could incorporate some rosemary or sage, and perhaps add a handful of chopped walnuts for added texture. Maple syrup is another excellent alternative sweetener that pairs beautifully with the autumn flavors of this cornbread. No matter how you choose to adapt the recipe, be sure to store your leftovers properly so you can savor every last bite of this sweet and savory dish.