CARAMELIZED ONION AND THYME CORNBREAD
Makes 1 (10-inch) loaf
Every breadbasket needs a hearty cornbread in it, and this recipe has no shortage of deliciousness thanks to silky, sweet onions and herbs along with crispy edges and a fluffy center.
8 tablespoons unsalted butter, divided
4 cups sliced yellow onion (about 2 medium onions)
2 cups plain yellow cornmeal
1 cup all-purpose flour
1½ tablespoons chopped fresh thyme
1 tablespoon baking powder
1½ teaspoons kosher salt
2½ cups whole buttermilk
2 large eggs
Garnish: fresh thyme
1. Preheat oven to 425°.
In a 10-inch cast-iron skillet, melt 2 tablespoons butter over medium heat. Add onion; cook, stirring occasionally, until soft and golden brown, 15 to 20 minutes. Reserve ½ cup onion in a small bowl. Transfer remaining onion to
