Onion and Honey Cornbread

Breads | Baking, Entertaining | Pasta & Grains

SERVES 8 - START TO FINISH: 40 minutes
Recipe Scoop Onion and Honey Cornbread

Cooking Notes

* A 8x8 metal baking pan may be used instead of the cast iron skillet, but the crust will not be as thick as with the cast iron.
Make sure your baking powder is fresh. Quick breads rely on the powder for it’s sole leavening power. Check the date on the bottom of the can.

Onion and Honey Cornbread

2 tablespoons vegetable oil, divided use
1/2 cup thinly sliced yellow onion crescents
1 cup plain yellow cornmeal (not cornbread or meal mix)
1 cup all purpose flour
1 teaspoon salt
1 tablespoon baking powder*
2 eggs
2 tablespoons butter, melted
1 1/4 cups milk
1 tablespoon honey,
Serve with whipped honey butter, if desired

1. Oil a 9-inch cast iron skillet* with the tablespoon of oil, covering bottom and sides well. Add onion and drizzle remaining oil over onion and toss to coat. Spread onion pieces to cover the bottom of the skillet and place skillet in a cold oven and preheat oven to 400 degrees.
2. In a medium bowl, mix cornmeal, flour, salt and baking powder. Set aside. In a separate bowl, whisk together the eggs, butter, milk and honey.
3. When oven is preheated and onions are beginning to caramelize, carefully remove the skillet and set aside. Pour wet ingredients into dry and stir just until mixed, about 15 to 20 strokes.
4.  Pour batter into hot skillet, smooth top and carefully place in oven. Bake for 25 minutes or until cornbread is lightly golden and springs back when touched. Remove and allow to cool five minutes. Invert on a serving plate and slice into wedges, serve. Cornbread is best within the first 24 hours of baking.

Onion and Honey Cornbread

Approximate Values Per Serving: 209 calories (34% from fat), 8 g fat (3 g saturated), 57 mg cholesterol, 6 g protein, 28 g carbohydrates, 2 g dietary fiber, 345 mg sodium

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