Caramelized Onion Cornbread
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.
– all-purpose flour
– yellow cornmeal
– baking powder
– baking soda
– kosher salt
– unsalted butter
– granulated sugar
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.
Tips and Recipe Variations
- Don’t overbake the cornbread otherwise, it will turn out dry and super crumbly.
- I prefer to dice the onions but feel free to cut them into slices.
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