Buttermilk Cornbread with Sweet Onions
- 3 tablespoons canola oil, divided
- 1 medium sweet onion, sliced
- 2 cups whole-grain cornmeal, fine to medium ground
- 1 teaspoon baking soda
- 3/4 teaspoon sea salt
- 2 tablespoons sugar
- 2 cups buttermilk
- 1 large egg
Buttermilk Cornbread with Sweet Onions
Featured in the Honolulu Star-Advertiser on April 11, 2018.
Ingredients:
Directions:
- Heat oven to 350°F.
- In a 10-inch cast-iron skillet over medium-high heat, use a pastry brush to spread 1 tablespoon of oil over the bottom and sides of pan.
- When the pan is very hot, add onion and cook, without stirring, until golden brown and even lightly charred on the bottom, 3-5 minutes.
- Drizzle in 1 tablespoon oil and stir so the browned onion is on top and unbrowned onion is on the bottom.
- Remove from heat.
- In a large bowl, whisk cornmeal, baking soda, salt and sugar; set aside.
- In a small bowl, whisk buttermilk, egg, and the remaining 1 tablespoon oil.
- Add wet ingredients to dry ingredients and stir to combine.
- Slowly pour batter over the onion.
- Bake cornbread until golden brown, 35-45 minutes.
- Run a knife around the edge of the pan to loosen it.
- Let cool on a wire rack for at least 15 minutes.
- Place a cutting board over the pan.
- Turn pan over to release cornbread onto board.
- Cut into 12 slices.
Serves 12.
Tip: To avoid eye irritation or "crying" when peeling onions, chill the onions prior to cutting, then cut them under running water.
Approximate Nutrient Analysis per serving:
170 calories, 4.5 g fat, 1 g saturated fat, 15 mg cholesterol, 350 mg sodium, 27 g carbohydrate, 1 g fiber, 6 g sugar, 4 g protein
