Every breadbasket needs a hearty cornbread in it, and this recipe has no shortage of deliciousness thanks to silky, sweet onions and herbs along with crispy edges and a fluffy center.
Caramelized Onion and Thyme Cornbread
Makes 1 (10-inch) loaf
- 8 tablespoons unsalted butter, divided
- 4 cups sliced yellow onion (about 2 medium onions)
- 2 cups plain yellow cornmeal
- 1 cup all-purpose flour
- 1½ tablespoons chopped fresh thyme
- 1 tablespoon baking powder
- 1½ teaspoons kosher salt
- 2½ cups whole buttermilk
- 2 large eggs
- Garnish: fresh thyme
- Preheat oven to 425°.
- In a 10-inch cast-iron skillet, melt 2 tablespoons butter over medium heat. Add onion; cook, stirring occasionally, until soft and golden brown, 15 to 20 minutes. Reserve ½ cup onion in a small bowl. Transfer remaining onion to a medium bowl.
- Wipe skillet clean. Add remaining 6 tablespoons butter to skillet, and place in oven until butter is melted and skillet is hot.
- In a large bowl, whisk together cornmeal, flour, thyme, baking powder, and salt. In a small bowl, whisk together buttermilk and eggs. Stir buttermilk mixture into flour mixture just until dry ingredients are moistened; stir in onions.
- Carefully pour melted butter into batter; stir until well combined. Spread batter into hot skillet; top with reserved onion.
- Bake until golden brown and a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool in pan on a wire rack for 5 minutes; serve hot. Garnish with thyme, if desired.