Onion Cornbread
Fluffy, golden, and bursting with savory-sweet flavor, Onion Cornbread is the ultimate twist on a classic Southern favorite. This easy-to-make recipe features caramelized yellow onions folded into a tender, buttermilk-free cornbread batter, creating a rustic side dish that pairs perfectly with hearty chili, barbecue, or a comforting bowl of soup. A touch of melted butter brushed over the top before baking gives it a delightfully crisp crust, while the combination of cornmeal and all-purpose flour ensures a perfect balance between crumbly texture and moist crumb. Ready in just 40 minutes with simple pantry ingredients, this one-skillet wonder is as versatile as it is flavorful. Perfect for family dinners, potlucks, or holiday tables, this Onion Cornbread delivers irresistible home-cooked warmth in every bite.
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Recipe Information
Ingredients
- 1 large Yellow onion
- 3 tablespoons Unsalted butter
- 1 cup All-purpose flour
- 1 cup Yellow cornmeal
- 2 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 2 large Eggs
- 1 cup Whole milk
- 2 tablespoons Vegetable oil
Instructions
Preheat your oven to 400°F (200°C) and grease an 8-inch square baking pan or cast-iron skillet with butter or cooking spray.
Peel and finely dice the yellow onion.
In a medium skillet, melt 2 tablespoons of the butter over medium heat. Add the diced onions and sauté until they are translucent and lightly golden, about 5-7 minutes. Remove from heat and set aside to cool slightly.
In a large mixing bowl, combine the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt. Whisk together to evenly distribute the dry ingredients.
In a separate bowl, whisk the eggs, then add the milk and vegetable oil. Stir until well combined.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir gently to combine, being careful not to overmix.
Fold the sautéed onions into the batter until evenly distributed.
Pour the batter into the prepared baking pan or skillet and spread it out evenly.
Melt the remaining 1 tablespoon of butter and brush it over the top of the batter for a golden, buttery finish.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and let the cornbread cool in the pan for a few minutes before slicing and serving.
Nutrition Facts
Calories |
1984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.6 g | 111% | |
| Saturated Fat | 33.4 g | 167% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 494 mg | 165% | |
| Sodium | 2786 mg | 121% | |
| Total Carbohydrate | 268.2 g | 98% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 44.7 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 416 mg | 32% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1074 mg | 23% | |
*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.
