• Prep Time: 35 mins
  • Cooking Time: 20 mins
  • Serves: 8

Golden Sweet Onion Corn Bread

  • Recipe Submitted by on

 Ingredients List

  • 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, lightly beaten
  • 1/4 cup butter, melted
  • 3/4 cup shredded cheddar cheese
  • 1 can (4 ounces) chopped green chilies
  • CRANBERRY BUTTER:
  • 1/2 cup whole-berry cranberry sauce
  • 1/2 teaspoon grated lime zest
  • 1/2 cup butter, softened

 Directions

In a 10-in. cast-iron skillet, melt 2 tablespoons butter; tilt to coat bottom and sides. 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.
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 chilies.
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.
Let corn bread stand for 10 minutes. Invert corn bread onto a serving platter; cut into wedges. Pour cranberry mixture over softened butter; serve with corn bread.

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