Caramelized Onion and Scallion Cornbread
Cornbread is the side dish that almost always has to appear on the table during the holidays. This one is all about the buttermilk and sour cream that contribute to its tender crumb, as well as the lingering flavor of savory bacon, sweet onions and fresh scallions. Feel free to substitute turkey bacon for pork bacon, or vegetable oil, as indicated by the recipe below.
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Caramelized Onion and Scallion Cornbread
Serves 15 to 18
Ingredients
Floured baking spray
1½ cups yellow cornmeal
1½ cups flour
¼ cup sugar
2 teaspoons baking soda
2 teaspoons kosher salt
¼ cup sour cream, at room temperature
3 large eggs, at room temperature, lightly whisked
2½ cups buttermilk, at room temperature
¼ cup unsalted butter, melted and cooled
¼ cup bacon grease or vegetable oil, melted and cooled
⅔ cup caramelized onions*
½ cup sliced scallions
Instructions
Preheat oven to 425 degrees. Line a 9” x 13” x 3” baking dish with parchment paper, then spray with floured baking spray. Set aside.
In a large bowl, whisk together the cornmeal, flour, sugar, baking soda and salt. Set aside.
In a medium bowl, whisk together the sour cream, eggs, buttermilk, butter and bacon grease. Stir in the onions and scallions.
Fold the wet ingredients into the dry ingredients until just combined, making sure not to over mix. Pour the batter into the prepared pan, and bake for 45-50 minutes, or until golden brown and cooked through. Cover with foil if the top browns quickly. Cool slightly in the pan before slicing.
*For the caramelized onions, half and thinly slice two large brown onions. In a large sauce pan, cook the onions with 3 tablespoons olive oil over medium low heat for approximately 90 minutes, or until deep golden brown. Keep covered with a lid during cooking, and stir every 15-20 minutes to check color and texture. Feel free to reduce the heat to low, although that may extend the cooking time by another 15-20 minutes.
Notes
Adapted from Martha Stewart
Chrystal Baker is a freelance culinary assistant, blogger, and food and events contributor for CBS Los Angeles and Basil Magazine. She is the creator of the recipe blog, The Duo Dishes, as well as her personal site, Any and Everywhere.
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