‘Tis the season for comfort food.
(By the way, someone told me today that Vosges chocolate-covered salty marshmallows were classified as comfort food in their system and that made complete sense).
Here is an update on a buttery, crumbly corn bread, topped with caramelized onions.
You’ll need:
- 1 T + 2 T olive oil
- 1 1/2 cups cornmeal
- 1/2 cup AP flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 T sugar
- 1 egg
- 1 1/4 cups milk, more if needed (if you see the mixture is a bit thick)
- 2 T butter
- 1/2 Spanish onion
1. Chop the onion. In a large pan, melt 1 T butter in 2 T olive oil and caramelize the onions with a dash of sugar, cooking them slowly for about 30 minutes.
2. Preheat oven to 375F. Pout 1 T olive oil into a square pan (or a loaf pan) and heat in the oven as it is preheating.
3. In the meantime, combine all of the dry ingredients in a medium-sized bowl, add the milk and egg and mix well. Add a little more milk if the batter looks thick or dry. Pour batter in preheated pan/oil and spread evenly (you may want to use a spatula).
4. Bake for about 30 minutes until golden and fully baked in the middle – at about 20 minutes, top with caramelized onions and continue baking as described. Serve with plenty of butter.
Why had I never thought to pair these two? Looks awesome.
I know you like both of those individually so, I think you’d like them together too!
Hm, I have heard mention of cornbread over the years, but never tried it. Maybe I just have to try and make it myself? Thanks for the recipe 🙂
Sure! It’s a pretty American thing. You can make it lighter/fluffier by adding another egg or folding in the beaten yolks & whites separately.
This cornbread looks delicious and what a great colour!
Thank you!