Caramelized Onion Skillet Corn Bread
Warm, golden, and irresistibly flavorful, this Caramelized Onion Skillet Cornbread takes classic cornbread to the next level. Made in a hot cast iron skillet for a beautifully crisp edge, this recipe combines the rustic charm of cornmeal with the rich sweetness of golden caramelized onions. A touch of honey and buttermilk adds a subtle sweetness and perfect moisture, while the caramelized onions are gently folded into the batter for bursts of flavor in every bite. Ideal as a side dish for chili, barbecue, or hearty soups, this easy-to-make skillet cornbread is the ultimate comfort food, ready in under an hour. Whether served warm with a drizzle of honey butter or enjoyed on its own, it’s sure to become a household favorite!
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Recipe Information
Ingredients
- 5 tablespoons unsalted butter
- 1 large yellow onion
- 1 teaspoon granulated sugar
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon salt
- 1 cup whole milk
- 0.5 cup buttermilk
- 2 large eggs
- 2 tablespoons honey
Instructions
Preheat your oven to 400°F (200°C). Place a 10-inch cast iron skillet in the oven as it heats.
In a medium skillet over medium heat, melt 2 tablespoons of the butter. Add the thinly sliced yellow onion and sprinkle with 1 teaspoon of sugar for quicker caramelization.
Cook the onion, stirring occasionally, for 15-20 minutes or until golden brown and caramelized. Set aside.
In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt.
In a separate medium bowl, whisk together the whole milk, buttermilk, eggs, and honey until smooth.
Carefully remove the preheated skillet from the oven and melt the remaining 3 tablespoons of butter in it, swirling to coat the bottom and sides.
Pour the melted butter into the wet ingredients and stir to combine.
Create a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula until just combined. Do not overmix.
Add the caramelized onions to the batter and fold in gently.
Pour the batter into the hot skillet, spreading it evenly.
Bake for 20-25 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
Remove the skillet from the oven and allow the cornbread to cool for 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
2269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.0 g | 117% | |
| Saturated Fat | 46.1 g | 231% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 570 mg | 190% | |
| Sodium | 4731 mg | 206% | |
| Total Carbohydrate | 329.0 g | 120% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 64.2 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 565 mg | 43% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1338 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
