Kwanzaa Culinarians

Recipes and Food Stories from the African Diaspora

Caramelized Onion and Scallion Cornbread

Buttermilk Caramelized Onion Cornbread Sliced - The Duo Dishes

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.

For the full post, head over to The Duo Dishes.

Caramelized Onion and Scallion Cornbread

Serves 15 to 18
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

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.

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.

About The Duo Dishes

Chrystal Baker is a private cook, recipe developer, culinary production artist and freelance contributor to, as well as a culinary production team member for various TV shows, commercials, photo shoots and online content. She maintains, a Los Angeles-based food blog that features dishes influenced by family tradition, regional fare and worldly flavors. She also shares travel stories and links to published work via a personal blog, You can follow her trail on Instagram and Twitter-- @AnynEverywhere and @TheDuoDishes.


This entry was posted on December 11, 2014 by in 2014, Recipe and tagged , , , , , .

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Learn more about Kwanzaa

The word "Kwanzaa" comes from the phrase, "matunda ya kwanza" which means "first-fruits." Kwanzaa's extra "a" evolved as a result of a particular history of the Organization Us. It was clone as an expression of African values in order to inspire the creativity of our children. In the early days of Us, there were seven children who each wanted to represent a letter of Kwanzaa. Since kwanza (first) has only six letters, we added an extra "a" to make it seven, thus creating "Kwanzaa." To learn more about Kwanzaa, visit the Official Kwanzaa Website.

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