Golden Sweet Onion Cornbread
TOTAL TIME: Prep: 35 min. + cooling Bake: 20 min. + standing
YIELD: 8 servings.
Bake up this hearty, savory cornbread, slather on delicious homemade cranberry butter and enjoy! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Ingredients
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2 tablespoons butter
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1 large sweet onion, halved and thinly sliced
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4 teaspoons chopped seeded jalapeno pepper
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1/2 teaspoon chili powder, divided
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2 tablespoons brown sugar, divided
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1-1/2 cups all-purpose flour
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1 cup yellow cornmeal
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3 tablespoons sugar
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2 teaspoons baking powder
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1/2 teaspoon kosher salt
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1/2 teaspoon baking soda
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1-1/4 cups buttermilk
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2 large eggs, room temperature, lightly beaten
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1/4 cup butter, melted
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3/4 cup shredded cheddar cheese
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1 can (4 ounces) chopped green chiles
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CRANBERRY BUTTER:
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1/2 cup whole-berry cranberry sauce
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1/2 teaspoon grated lime zest
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1/2 cup butter, softened
Directions
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1.
In a 10-in. cast-iron skillet, melt 2 tablespoons butter; tilt to coat bottom and side. Add the onion, jalapeno and 1/4 teaspoon chili powder; cook over medium-low heat until onion is lightly browned and tender. Stir in 1 tablespoon brown sugar until dissolved; set aside.
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2.
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 chiles.
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3.
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 zest over low heat until heated through. Cool completely.
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4.
Let cornbread stand for 10 minutes. Invert onto a serving platter; cut into wedges. Pour cranberry mixture over softened butter; serve with cornbread.
Nutrition Facts
1 piece with 1 tablespoon butter and 1 tablespoon cranberry mixture: 468 calories, 25g fat (16g saturated fat), 118mg cholesterol, 626mg sodium, 52g carbohydrate (17g sugars, 3g fiber), 10g protein.
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