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Golden Sweet Onion Corn Bread

 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 King Arthur Unbleached 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

2 of 2

Golden Sweet Onion Corn Bread (continued)

Directions (continued)

  • chili powder; cook over medium-low heat until onion is lightly
  • 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.
Nutritional 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.