Cornbread Onion Shortcake
Elevate your next gathering with this irresistible Cornbread Onion Shortcake, a delightful twist on a classic Southern favorite. Featuring a golden, slightly sweet cornbread base infused with the warm, familiar flavors of buttermilk and honey, this recipe takes a savory turn with a luscious layer of caramelized onions cooked to perfection with a touch of thyme. Topping it all off is a velvety, whipped cream cheese mixture that adds a creamy contrast to every bite. Perfect as a show-stopping appetizer or a side dish, this shortcake is easy to prepare, with only 20 minutes of prep time and a tempting combination of textures and flavors—all ready to serve in under an hour. Crowned with a sprinkle of fresh chives, this Cornbread Onion Shortcake is a must-try for anyone looking to savor comfort food with a gourmet edge.
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Recipe Information
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 1 cup buttermilk
- 0.25 cup unsalted butter (melted)
- 2 units large eggs
- 2 large yellow onions (thinly sliced)
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme (chopped)
- 1 cup heavy cream
- 4 ounces cream cheese (softened)
- 1 tablespoon honey
- 2 tablespoons chives (chopped)
Instructions
Preheat your oven to 375°F (190°C) and grease an 8x8-inch baking dish or skillet.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
In another bowl, mix buttermilk, melted butter, and eggs until combined. Gradually pour the wet mixture into the dry ingredients, stirring until just incorporated.
Pour the batter into the prepared baking dish or skillet. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let it cool slightly before slicing.
While the cornbread bakes, prepare the caramelized onions. Heat olive oil in a large skillet over medium heat. Add the sliced onions and sprinkle with a pinch of salt.
Cook the onions, stirring occasionally, for 15-20 minutes until golden and caramelized. Stir in chopped thyme and remove from heat.
In a mixing bowl, whip the heavy cream until soft peaks form. In a separate bowl, beat the softened cream cheese with honey until smooth. Gently fold the whipped cream into the cream cheese mixture.
To assemble, slice the cooled cornbread into squares or rounds. Layer each slice with a dollop of the cream mixture, a spoonful of caramelized onions, and a sprinkle of chopped chives.
Serve immediately and enjoy your savory Cornbread Onion Shortcake.
Nutrition Facts
Calories |
615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 149 mg | 50% | |
| Sodium | 578 mg | 25% | |
| Total Carbohydrate | 59.2 g | 22% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 12.8 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 98 mg | 8% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 267 mg | 6% | |
*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.
