I have been making this caramelized onion cornbread for years. It’s sweet, buttery, and incredibly delicious. If you have cornmeal sitting in your pantry, you need to make this asap!
Serve it with chili, Southern fried shrimp, or crab and corn bisque for a complete dinner meal.
This recipe is super easy to make! All you have to do is caramelize the onions, mix the ingredients in a bowl, and bake. It’s that easy, and it bakes for just 20 minutes! More cornbread recipes you might enjoy are this sweet potato cornbread and honey jalapeno cheddar cornbread.
INGREDIENT NOTES
- Yellow Cornmeal – A must when making cornbread! It will give it a grainy texture and beautiful yellow color.
- Onions – Vidalia, yellow, or red onions will work.
- Buttermilk – I highly recommend using store-bought buttermilk for a moist and fluffy cornbread.
- Eggs – Make sure the eggs are at room temperature for even baking.
TOP TOPS
- Cook the onions for 15-20 minutes over low heat while stirring frequently. Keep an eye on them so they don’t burn!
- Allow the melted butter and caramelized onions to cool for at least 5-10 minutes so they don’t scramble the eggs.
- Don’t overbake the cornbread otherwise, it will turn out dry and super crumbly.
- If you want a more potent onion flavor, add 1 tablespoon of grated onions and/or 1 teaspoon of onion powder.
- I prefer to dice the onions but feel free to cut them into slices.
WHAT BAKING DISH SHOULD I USE?
I recommend using a 10-inch cast iron skillet but feel free to bake it in a 9×9 baking dish. Keep in mind that baking time can vary depending on the size of your baking dish.
TOPPINGS…
Feel free to top this delicious caramelized onion cornbread with the following toppings:
- Hot Honey
- Softened Butter
- Chives
- Honey
- Hot Sauce
- Maple Syrup
- Jam
STORAGE
Place any leftovers in an air-tight container. It will stay fresh for 2-3 days at room temperature.
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Caramelized Onion Cornbread
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon Kosher salt
- ½ cup plus 2 tablespoons unsalted butter melted
- 2 eggs room temperature
- 1 cup buttermilk room temperature
- ½ cup granulated sugar
- 1 large onion, diced or thinly sliced yellow or vidalia onion
Instructions
- Add 2 tablespoons unsalted butter to a 10-inch cast iron skillet and allow it to melt completely.
- Add the onions, reduce the heat to low, and cook for 15-20 minutes while stirring frequently. Once the onions are caramelized, remove them from the heat and allow them to cool.
- Preheat oven to 375 degrees F.
- Add the eggs, buttermilk, melted butter, and sugar to a large bowl and mix until well combined.
- Add the flour, baking powder, baking soda, salt, and cornmeal. Mix until well incorporated but do not overmix. Fold in the caramelized onions.
- Pour the cornbread batter into the same skillet you cooked the onions in and smooth the top with a spatula.
- Bake for 20-21 minutes.
- Serve with butter and honey, and enjoy!
Notes
- Cook the onions for 15-20 minutes over low heat while stirring frequently. Keep an eye on them so they don’t burn!
- Allow the melted butter and caramelized onions to cool for at least 5-10 minutes so they don’t scramble the eggs.
- Don’t overbake the cornbread otherwise, it will turn out dry and super crumbly.
- If you want a more potent onion flavor, add 1 tablespoon of grated onions and/or 1 teaspoon of onion powder.
- I prefer to dice the onions but feel free to cut them into slices.
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