– 2 T Butter
– 1 Medium onion, thinly sliced
– 2 Medium apples, thinly sliced
– 1 T Crushed rosemary (2 T if using fresh)
– 1 tsp salt
– Freshly ground pepper – Be generous
Preheat oven to 400F
Melt butter in a large pan at medium heat.
Add onion and sauté until soft and beginning to brown. Stir occasionally.
Add apples, rosemary, salt, pepper
Sauté until apples are just soft. Do not overcook. Stir occasionally to ensure even cooking.
Set the onion/apple mixture aside in a bowl to cool.
Prepare Sturdiwheat Midwest Cornbread Mix according to package directions.
Stir in half of the onion/apple mixture. (Make sure it has cooled a bit.)
Pour mixture into an 8″ x 8″ lightly sprayed glass or metal pan
Spread the remaining apple/onion mixture evenly over the top of the batter.
Bake at 400F for 30-40 minutes – or until a toothpick comes out clean.
Serve with your next Turkey dinner and impress your guests!
– Baking in glass requires longer baking time. (My glass baking dish took 42 minutes.)
Remove from oven . . . Let cool a bit. Serve warm or at room temperature.
Note: This recipe can surely be made in a cast iron pan (a more traditional method of baking
cornbread). Use the pan to sauté the apple/onion mixture. Set the mixture aside and proceed
with the directions above, using the cast iron pan as your baking dish. An 8-inch pan works well
– a 10-inch pan works well also, and produces a thinner cornbread.