Nov

28

2013

For All Of The Last Minute Cooks

Comments 3 Comments

Caramelized Onion and Scallion Cornbread

Breads & Muffins • Tags: , , , ,

Buttermilk Caramelized Onion Cornbread - The Duo Dishes

Many people refer to today as the most “American of American holidays”. Unlike Christmas, Thanksgiving has very few songs dedicated to the occasion, no gifts other than a table full of food and a limited number of decorations other than those you may line up on the tablecloth. Despite that fact, we all know that it is a day focused on food, friends and family. That, in itself, is enough to make it the most “American of American holidays”. Even though many of you have your recipes planned, and perhaps even prepped, there are a few folks who are probably scouring the net for last minute dishes. This is our ode to you! Feel free to click through if you are in fact that person. Or if you’re just someone who loves cornbread.


Buttermilk Caramelized Onion Cornbread Collage - The Duo Dishes

Side dishes are one of the best parts of Thanksgiving! You can give props to the turkey if you want, but the side dishes are where it’s at. They flank and complement the bird in the most perfect way. Cornbread is the Southern side dish we have always had on the table, and it is time to play around with the recipe. This cornbread is made from scratch and includes slow and sweet caramelized onions and bright green scallions, along with buttermilk and sour cream that work hand-in-hand to create a very tender, light crumb. You may also notice use of melted, cooled bacon grease. If you don’t have any on hand, vegetable oil will work just fine. Make sure to cut big hunks for everyone at the table. They will definitely be reaching over for seconds. This may just be one of those times when waiting until the last minute works in your favor.

Buttermilk Caramelized Onion Cornbread Sliced - The Duo Dishes

Caramelized Onion and Scallion Cornbread
Author: 
Recipe type: Bread
Cuisine: American
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
  1. 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.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking soda and salt. Set aside.
  3. In a medium bowl, whisk together the sour cream, eggs, buttermilk, butter and bacon grease. Stir in the onions and scallions.
  4. 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.
  5. *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
Pin It
Comments Leave a Comment

Other recipes you may enjoy...

  • Honey Whole Wheat Bread 1 - The Duo Dishes

    Finally Making the Time

  • Flip It and Smack It

    Flip It and Smack It

  • Bobby's Guest Test Kitchen

    Bobby’s Guest Test Kitchen

  • Tyler Florence Interview - The Duo Dishes

    Alexia Foods And The Foodbuzz Blogger Festival

  • Pouring Milk Caramelized Pineapple Poke Cake - The Duo Dishes

    In The Hole With Dole



Comments

3 Responses | TrackBack URL | Comments Feed

  1. Would be great to serve with a bowl of steaming soup for the dinner!

    Happy Thanksgiving to you and yours!
    Angie

    Reply

  2. Happy Thanksgiving. The corn bread looks amazing and would probably make some darn good corn bread stuffing too.

    Reply

  3. […] to use buttermilk in several recipes over the course of a couple of weeks. Do you remember the Caramelized Onion and Scallion Cornbread that popped up on the blog a couple of months ago? Buttermilk was a prime ingredient. Baking with […]

    Reply

Leave a Reply

Rate this recipe:  

 Subscribe by RSS Follow on Twitter Like on Facebook Follow on Google+ Follow on Pinterest View on YouTube

Get post updates by Email!

Enter your email address:








Real Time Analytics