Vidalia Onion Cornbread
Transform your classic cornbread into a savory delight with this Vidalia Onion Cornbread recipe, a soul-warming dish that perfectly balances sweet and savory flavors. Featuring the natural sweetness of sautéed Vidalia onions, this recipe elevates traditional cornbread with a buttery, golden crust achieved from baking in a preheated cast-iron skillet. The combination of yellow cornmeal and buttermilk ensures a moist, tender crumb, while a hint of sugar adds a subtle sweetness. Ideal as a side dish for hearty chili, barbecue, or your favorite Southern-inspired meals, this cornbread is easy to prepare and comes together in just 40 minutes. Whether served fresh from the oven or topped with a pat of butter, it’s sure to become a family favorite.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 1 Vidalia onion (medium, finely chopped)
- 1 cup Yellow cornmeal
- 1 cup All-purpose flour
- 2 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Buttermilk
- 2 Eggs
- 1 teaspoon Olive oil (for greasing skillet)
Instructions
Preheat your oven to 400°F (200°C). Place a cast-iron skillet (or a 9-inch baking dish) in the oven to preheat.
In a medium skillet, melt the 4 tablespoons of butter over medium heat. Add the chopped Vidalia onion and sauté until soft and translucent, about 5-7 minutes. Remove from heat and set aside.
In a large mixing bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt. Whisk together to evenly distribute the dry ingredients.
In a separate bowl, whisk together the buttermilk and eggs until fully combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Fold the sautéed Vidalia onions and melted butter from the skillet into the batter.
Carefully remove the preheated cast-iron skillet from the oven. Grease it with the teaspoon of olive oil, ensuring the surface is completely coated.
Pour the batter into the prepared skillet, spreading it evenly with a spatula.
Return the skillet to the oven and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the cornbread to cool for 5 minutes before slicing and serving. Enjoy warm!
Nutrition Facts
Calories |
239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.0 g | 12% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 375 mg | 16% | |
| Total Carbohydrate | 33.4 g | 12% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 5.7 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 50 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 130 mg | 3% | |
*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.
