Apple and Onion Cornbread Skillet

1 stick butter

1/2 of a large sweet onion, thinly sliced

salt and pepper, to taste

2 medium red skinned apples, thinly sliced

5 T. sugar, divided

5 sprigs fresh thyme, leaves reserved, stems discarded

1 1/2 c. cornmeal

1 c. flour

1 T. baking powder

2 eggs

1 1/2 c. buttermilk

Melt 2 T. of the butter in a cast iron skillet over medium high heat.  Add the onion, season with salt, pepper and 2 T. of the sugar.  Cook and stir until onions soften and begin to brown, about 5 minutes.

Add the apples and thyme leaves.  Cook another 5 minutes, until apples are softened. Transfer mixture to a plate and set aside.

Whisk together the cornmeal, flour and baking powder with a pinch of salt and the remaining 3 T. of sugar.  Make a well and add the eggs, buttermilk and 6 T. of butter, melted and cooled.  Whisk together until batter is smooth with no lumps remaining.  Fold in half of the reserved apple/onion mixture and pour batter into the cast iron skillet used earlier.  Sprinkle the remaining apple/onion mixture over the top of the batter.

Bake in a preheated 400* oven for 30-40 minutes, until golden brown and a skewer, inserted into the middle of the bread, removes cleanly.