Golden Sweet Onion Cornbread

Total Time Prep: 35 min. + cooling Bake: 20 min. + standing
Yield 8 servings
Test Kitchen Approved
Bake up this hearty, savory cornbread, slather on delicious homemade cranberry butter and enjoy! —Taste of Home Test Kitchen, Milwaukee, Wisconsin

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, room temperature, 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

Directions

  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.
  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 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.
  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.

Bake up this hearty, savory cornbread, slather on delicious homemade cranberry butter and enjoy! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Recipe Creator

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