Golden Sweet Onion Cornbread Recipe

Name: Golden Sweet Onion Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 large eggs, lightly beaten; 1/4 cup butter, melted; 3/4 cup shredded cheddar cheese; 1 can (4 ounces) chopped green chiles; CRANBERRY BUTTER:; 1/2 cup whole-berry cranberry sauce; 1/2 teaspoon grated lime zest; 1/2 cup butter, softened

Servings: persons

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 large eggs, lightly beaten
1/4 cup butter, melted
3/4 cup shredded cheddar cheese
1 can (4 ounces) chopped green chiles
CRANBERRY BUTTER:
1/2 cup whole-berry cranberry sauce
1/2 teaspoon grated lime zest
1/2 cup butter, softened

1
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 browned and tender. Stir in 1 tablespoon brown sugar until dissolved; set aside.
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.
3
Pour over onion mixture in skillet. Bake at 425u00b0 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.
4
Let cornbread stand for 10 minutes. Invert cornbread onto a serving platter; cut into wedges. Pour cranberry mixture over softened butter; serve with cornbread.

920

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 tablespoons butter, 1 large sweet onion, halved and thinly sliced, 4 teaspoons chopped seeded jalapeno pepper, 1/2 teaspoon chili powder, divided, and more.

Yes, Golden Sweet Onion Cornbread falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Golden Sweet Onion Cornbread

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