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Golden Sweet Onion Corn Bread

8 ServingsPrep: 35 min. Bake: 20 min. + standing

Ingredients

2 tablespoons butter
1 large sweet onion, halved and thinly sliced
4 teaspoons chopped seeded jalapeno pepper
1/2 teaspoon chili powder, divided
2 tablespoons brown sugar, divided
1-1/2 cups all-purpose flour
1 cup yellow cornmeal
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1-1/4 cups buttermilk
2 eggs, lightly beaten
1/4 cup butter, melted
3/4 cup shredded cheddar cheese
1 can (4 ounces) chopped green chilies
CRANBERRY BUTTER:
1/2 cup whole-berry cranberry sauce
1/2 teaspoon grated lime peel
1/2 cup butter, softened

Directions

In a 10-in. cast-iron skillet, melt 2 tablespoons butter; tilt to
coat bottom and sides. Add the onion, jalapeno and 1/4 teaspoon
chili powder; cook over medium-low heat until onion is lightly

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Golden Sweet Onion Corn Bread (continued)

Directions (continued)

browned and tender. Stir in 1 tablespoon brown sugar until
dissolved; set aside.
In a large bowl, combine the flour, cornmeal, sugar, baking powder,
salt, baking soda, and remaining chili powder and brown sugar. In a
small bowl, whisk the buttermilk, eggs and melted butter. Stir into
dry ingredients just until moistened. Fold in cheese and chilies.
Pour over onion mixture in skillet. Bake at 425° for 20-25
minutes or until golden brown. Meanwhile, in a small saucepan, cook
cranberry sauce and lime peel over low heat until heated through.
Cool completely.
Let corn bread stand for 10 minutes. Invert corn bread onto a serving
platter; cut into wedges. Pour cranberry mixture over softened
butter; serve with corn bread. Yield: 8 servings.

Nutrition Facts: 1 wedge with 1 tablespoon butter and 1 tablespoon cranberry mixture equals 468 calories, 25 g fat (16 g saturated fat), 118 mg cholesterol, 626 mg sodium, 52 g carbohydrate, 3 g fiber, 10 g protein.