Onion Cornbread tastes like hushpuppies baked in a skillet.
Crusty outside. Moist and tender inside.
Easy to make with simple ingredients.
EDITOR’S NOTE (September 8, 2022): I posted this recipe for the first time October 5, 2018. Today, I updated the recipe and instructions.
DISCLAIMER (NOT SPONSORED): I have not been paid to endorse any of the pictured products.
Delighted to share the ingredients I purchased and used to make this delicious recipe.
All comments are my own.
THE CORNMEAL MIX & SELF-RISING FLOUR
This recipe calls for one cup of yellow self-rising cornmeal mix and
1/4 cup of self-rising flour.
HOW TO MEASURE FLOUR
Too much flour will make the cornbread thick and dry.
Here are tips on how to correctly measure…
1. Place sifter in a large bowl.
2. Pour 2 cups of flour in sifter (more than recipe requires).
3. Sift all of it. Discard whatever remains in the sifter.
4. Use a spoon to lightly lift flour and pile high into measuring cup.
5. Level off with smooth end of knife.
6. Return leftover to bag or container.
THE YELLOW ONION
This recipe calls for one large yellow onion (sweet).
Pictured is ne whole yellow onion before peeling, slicing and chopping.
HOW TO PREP THE ONION
Remove skin. Rinse.
Cut onion in half. Cut off 4 thin slices.
Separate into 10 to 12 onion rings (various sizes) that will line bottom of skillet.
Chop the other half into small pieces and place in cornbread batter.
PREHEAT VEGETABLE OIL IN SKILLET
Preheat vegetable oil in skillet on top of the stove over low-medium heat.
Warm until sizzling hot (but not smoking).
THE ONION RINGS
Quickly arrange several onion rings around the bottom of the skillet.
Bake in 400 degree preheated oven.
Reduce to 375 after placing skillet in oven.
TURNED UPSIDE DOWN IN SKILLET
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- 1 large yellow onion
- 1-1/2 cup yellow self-rising cornmeal mix Or use white self-rising cornmeal mix.
- 1/4 cup self-rising flour Sifted, spooned and leveled.
- 2 tablespoons granulated sugar optional
- 1 large egg, beaten
- 1 cup buttermilk Plus 3 tablespoons of buttermilk.
- 3 tablespoons vegetable oil
- Preheat oven to 400 degrees.
- Peel one large yellow onion. Cut off 4 thin slices. Separate slices into 10 to 12 rings (various sizes). Coarsely chop remaining half of onion into small pieces. Set aside.
- In a medium sized bowl, combine yellow cornmeal mix, self-rising flour (sifted, spooned and leveled), sugar (if using), egg, and buttermilk (1 cup plus 3 tablespoons). Stir together until well combined. Batter will be pourable. Small lumps are okay.
- Add coarsely chopped pieces of yellow onion into cornbread batter. Stir until well combined. Set aside.
- THICK CORNBREAD: Use an 8" cast iron skilletTHIN CORNBREAD: Use a 9" cast iron skillet Pour 3 tablespoons vegetable oil into preferred cast iron skillet.
- Warm on top of stove over low-medium heat until oil sizzles. Avoid smoking hot. Turn off heat. Carefully arrange "onion rings" around bottom of skillet.
- Test to see if oil is hot by dropping in a small dot of cornbread batter. If it quickly turns brown, pour in remaining cornbread batter.
- Stir cornbread 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 upside down. The bottom crust covered with onion rings makes a pretty presentation.
- Serve hot.