Rosemary Onion Cornbread
Infuse classic comfort food with a savory twist by baking this irresistible Rosemary Onion Cornbread! This golden, rustic side dish features the perfect balance of subtly sweet cornmeal, rich buttermilk, and a fragrant touch of fresh rosemary. Diced onions, caramelized in buttery perfection, add a layer of depth and flavor that elevates every bite. Quick and easy to prepare in just 40 minutes, this cornbread boasts a moist, tender crumb and a beautifully golden crust. Serve it warm alongside hearty stews, roasted meats, or enjoy it solo with a drizzle of honey for a unique flavor pairing. This recipe is a must-try for lovers of savory baked goods!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Yellow cornmeal
- 1 cup All-purpose flour
- 2 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 1 teaspoon Salt
- 1 tablespoon Fresh rosemary, finely chopped
- 4 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 1 cup Buttermilk
- 2 large Eggs
- 1 as needed Olive oil or cooking spray
Instructions
Preheat your oven to 400°F (200°C). Lightly grease a 9-inch round or square baking pan with olive oil or cooking spray, or line it with parchment paper.
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and finely chopped rosemary until well combined.
In a medium skillet, melt the butter over medium heat. Add the diced onion and sauté for 5–7 minutes, or until softened and lightly caramelized. Remove from heat and set aside.
In a separate bowl, whisk together the buttermilk and eggs until smooth.
Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Add the sautéed onions and the melted butter (from the skillet) and stir until just combined. Be careful not to overmix.
Pour the batter into the prepared baking pan and spread it evenly with a spatula.
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 the cornbread from the oven and let it cool in the pan for 10 minutes before slicing and serving.
Enjoy your Rosemary Onion Cornbread warm, either on its own or with a pat of butter!
Nutrition Facts
Calories |
1969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.2 g | 111% | |
| Saturated Fat | 38.6 g | 193% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 523 mg | 174% | |
| Sodium | 4130 mg | 180% | |
| Total Carbohydrate | 265.2 g | 96% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 43.1 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 395 mg | 30% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 983 mg | 21% | |
*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.
