This cornbread with onions is a twist on a favorite. It's absurdly easy, but absurdly tasty. The sweet cornbread is so perfectly complemented by the rich, caramelized onions that it's the ultimate side dish to accompany any meal. I made this recipe following a disastrous attempt at making regular cornbread – it was so dry that I could have used it to light a fire! This one, though, is a real winner; moist and tasty and completely addictive.

I used to bring this to a potluck, and I'm warning you, it was gone in seconds before you could say 'pass the butter.' It's also so versatile – serve it with chili, soup, stew, or just with a plain salad. The greatness of this cornbread is how simple it is; a few ingredients from the pantry, some love, and you're there. A great dish indeed.

Cornbread with Onions

Name: Cornbread-with-Onions
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8
Cuisine: Baking
Ingredients: 1 ½ cups All-purpose flour; 1 cup Cornmeal; ¾ cup Sugar; 4 teaspoons Baking powder; 1 teaspoon Baking soda; 1 teaspoon Salt; 1 cup Buttermilk; ⅓ cup Vegetable oil; 2 large Eggs; 1 cup Onion, finely chopped; 1 tablespoon Melted butter

This recipe for cornbread with onions is easy to follow and delivers moist, flavorful cornbread every time. The caramelized onions add a delicious savory depth.

⏳ Yield & Time

Yield: 8 servings

Preparation Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

📖 Instructions

Preheat your oven to 375°F (190°C). Grease and flour a 9x13 inch baking pan. This is crucial for easy removal later; trust me, I learned this the hard way!
In a large mixing bowl, whisk together the dry ingredients: 1 ½ cups all-purpose flour, 1 cup cornmeal, ¾ cup sugar, 4 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon salt. Make sure there are no lumps, it's important to get that even mix.
In a separate bowl, whisk together the wet ingredients: 1 cup buttermilk, 1/3 cup vegetable oil, 2 large eggs, and 1 cup finely chopped onion. Oh, and a tablespoon of melted butter, for extra richness. Don't skimp on the butter; it’s life-changing!
Gradually add the wet ingredients to the dry ingredients, whisking gently until just combined. Don’t overmix! Overmixing leads to tough cornbread and nobody wants that. We want light and fluffy, right?
Pour the batter into the prepared baking pan and spread evenly. I like to give it a little tap to help settle it. This step may seem trivial, but I swear it helps level the batter for even cooking!
Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. If the top starts to brown too quickly, loosely tent it with aluminum foil. This ensures even baking, and avoids burning the top, which can be very upsetting.
Let the cornbread cool in the pan for 10 minutes before serving. Seriously, don't rush this part! This allows the cornbread to firm up, making it easier to cut and serve without crumbling.
Serve warm. Enjoy! It’s delicious. Let me know how your attempt went!

📝 Notes

If you don't have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar and letting it sit for 5-10 minutes.
Feel free to adjust the amount of onion to your liking. Some people really like lots of onions, while others prefer just a little bit.
For extra flavor, try adding some herbs or spices, such as thyme or chili powder, to the batter. Go wild!