Cornbread with Rosemary & Caramelized Onions

rosemarycornbread1

Happy Friday Eve! (Sounds better than Happy Thursday Night, doesn’t it? :))

I’ll keep this short and sweet so you can finish making weekend plans… which should probably include this cornbread. ;)

It’s moist, yet still a little crumbly because, well, it wouldn’t be cornbread if it wasn’t, right? The rosemary complements the cornmeal perfectly and the onions add that slightly sweet flavor from the glorious caramelization. It’s not a sweet cornbread, but can easily be made that way with honey.

PS – Fun things are in store for next week! I’ll be celebrating Recipe or Not’s 2nd birthday with dessert and a giveaway (!!!) so be on the lookout. (Can you believe it’s been two years?!)

rosemarycornbread2

Add a pat of butter…

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…and a drizzle of honey.

Cornbread with Rosemary & Caramelized Onions; Recipe or Not

makes about 8 servings

 For the caramelized onions:

  • 2 yellow onions, diced about 1/2-1″ in size
  • 3 T. olive oil
  • pinch of salt

For the cornbread:

  • 1 1/2 c. yellow fine ground cornmeal
  • 3/4 c. all purpose flour
  • 1 1/2 T. sugar
  • 1 T. baking powder
  • 1 t. salt
  • 1/2 c. plain greek yogurt
  • 1/2 c. milk
  • 2 eggs
  • 3 T. butter, melted
  • 1/2 c. corn
  • 1 sprig fresh rosemary, finely chopped (about 1/2 t.)
  • caramelized onions from recipe above (yields about 3/4-1 cup)

For the caramelized onions: Heat the olive oil over medium-low heat in a large skillet. Toss in the onions and salt and turn the heat to low, cover with a lid leaving a small crack for steam to escape. Stir the onions every 10 minutes or so until they start to turn brown and caramelize. Mine took 1.5 hours to get really caramelized. HOWEVER, you can add a little sugar to speed the process up (I did not.) and I read that gas stoves will caramelize the onions faster than an electric stove, which is what I have. Pro-tip: Cook them the night before. They’ll keep covered in the fridge overnight.

For the cornbread: Preheat oven to 425°. In a mixing bowl, stir together the dry ingredients. In another bowl, combine the wet ingredients, corn, rosemary, and onions. Pour the wet ingredients into the dry ingredients and stir until everything is just combined. Grease a 9″ oven-proof skillet or 9×9 baking dish. Pour in the batter and smooth it out evenly in the pan. Bake for 20 minutes or until the top is starting to brown and a toothpick comes out clean when poked in the center of the bread.

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6 thoughts on “Cornbread with Rosemary & Caramelized Onions

  1. Brooke Frymire

    Jordy this looks yummy!! Definitely looks better than the jiffy cornbread I usually make… Will definitely try this! Especially if I win that apron :)

    Reply

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