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quick cornbread recipe
- Total Time: 60 minutes
- Yield: 9 servings 1x
- Diet: General
Description
This quick cornbread recipe offers a savory-sweet comfort food side dish featuring a tender crumb, crispy edges, and a caramelized onion swirl. It is an ideal accompaniment for chili, stews, or soup night.
Ingredients
- 2 medium yellow onions, thinly sliced
- 2 tablespoons olive oil, divided (plus extra for pan greasing)
- 1 tablespoon fresh thyme leaves
- 1 cup all-purpose flour
- 1 cup medium-ground yellow cornmeal
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 2 large eggs, room temperature
- 1 cup full-fat milk
- 1/4 cup vegetable oil
Instructions
- Caramelize Onions Slowly: Heat 1 tablespoon of olive oil in a skillet over medium-low heat. Cook sliced onions with salt for 25-30 minutes until deeply browned and sweet; set aside to cool completely.
- Preheat Oven and Grease Pan: Preheat oven to 400°F (200°C). Generously grease a 9-inch cast iron skillet or 8×8-inch baking dish with olive oil.
- Combine Dry Ingredients: Whisk flour, cornmeal, sugar, baking powder, and salt together in a large mixing bowl to ensure even distribution of leavening.
- Mix Wet Ingredients: In a separate bowl, whisk together the eggs, full-fat milk, and vegetable oil until smooth.
- Create Cornbread Batter: Pour the wet mixture into the dry ingredients and gently fold together until just incorporated, being careful not to overmix.
- Add Onion Swirl: Transfer half of the plain batter to the prepared pan. Fold the cooled caramelized onions and fresh thyme into the remaining batter, then dollop this mixture over the base layer. Create light swirls with a knife.
- Bake and Serve: Bake for 20-25 minutes until golden brown and a skewer inserted in the center comes out clean. Let cool in the pan for at least 10 minutes before slicing.
Notes
Do not overmix the batter to avoid a tough texture. Ensure the caramelized onions are fully cooled before incorporating them into the batter; hot onions will cook the eggs. For a crispier crust, use a preheated cast iron skillet and allow the cornbread to cool for 10 minutes before slicing.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 270 kcal
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 40 mg