EDITOR’S NOTE (November 11, 2019): Edited for clarity.
This cornbread contains sweet yellow onions and tastes like hush puppies baked in a skillet. Photographed upside down to show thoroughly baked bottom crust covered with onion rings.
Southerners (like me) are famous for adding chopped onions to cornbread batter. This is one of my favorite seasoned cornbread recipes. Smells great while baking. Excellent with collards or turnip greens.
My preferred brand of sweet onions. This is not a paid endorsement nor have I received complimentary onions. I purchased this bag at my local grocery store.
Enjoy the recipe!
This cornbread contains sweet yellow onions and tastes like hush puppies baked in a skillet. Photographed upside down to show thoroughly baked bottom crust covered with onion rings. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
In a medium sized bowl, combine cornmeal mix, flour, corn muffin mix, sugar (if using), eggs, and buttermilk. Stir together until smooth and pourable. Small lumps okay. Set aside.
Chop one peeled onion into small pieces. Stir into cornbread batter. Slice the remaining onion into "onion rings." Separate rings. Set aside.
Add 2 tablespoons vegetable oil to an 8" cast iron skillet (thick cornbread) OR a 9" cast iron skillet (thin cornbread). On top of stove over low heat, preheat oil until it sizzles. Avoid smoking hot. Turn off heat. Carefully arrange "onion rings" around bottom of skillet.
Stir batter until smooth. Carefully pour into hot skillet.
Reduce oven to 375. Bake 20 to 25 minutes OR until knife inserted in center comes out clean and cornbread is golden brown. Watch carefully to prevent burning.
After baking, carefully flip cornbread over. The bottom crust covered with "onion rings" makes a nice presentation.