• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

If you don't have (or can't spare) a cast-iron skillet, sauté the apples and onions in any heavy skillet and transfer to a buttered 8x8" glass dish for baking.

• 3/4 cup plus 2 tablespoons unsalted butter
• 1 medium onion, thinly sliced
• 1 teaspoon kosher salt plus more
• Freshly ground black pepper
• 2 medium red- or pink-skinned apples (such as Pink Lady), thinly sliced
• 5 tablespoons sugar, divided
• 3 teaspoons fresh thyme leaves, divided
• 1 1/2 cups cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 2 large eggs
• 1 1/2 cups buttermilk

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