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Onion Cornbread

Posted on March 27, 2019October 10, 2022
Print Recipe

Onion Cornbread in cast-iron skillet.

Onion Cornbread tastes like hushpuppies baked in a skillet.

Crusty outside.  Moist and tender inside.

Easy to make with simple ingredients.

 

Pairs well with fried Fish Nuggets and Smoky Collard Greens

 

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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.

Yellow Cornmeal 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).

Flour In Sifter

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.

Flour Sifted Spooned Leveled

 

THE YELLOW ONION 

This recipe calls for one large yellow onion (sweet). 

Pictured is ne whole yellow onion before peeling, slicing and chopping. 

Onion Cornbread Yellow Onion

 

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.

Onion Cornbread Yellow Onion

 

Onion 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.

Onion Cornbread Skillet

 

Bake in 400 degree preheated oven. 

Reduce to 375 after placing skillet in oven. 

 

Onion Cornbread Batter in Skillet

 

 

TOP VIEW

Onion Cornbread Top View

 

TURNED UPSIDE DOWN IN SKILLET

Onion Cornbread Upside Down

 

ENJOY!

To obtain calories and nutritional information by weight, visit popular online nutritional calculator myfitnesspal.com. 

Copy recipe link in the address bar and add it to their calculator.     

No need to type each ingredient.

Onion Cornbread in cast-iron skillet
Print Recipe

Onion Cornbread

Onion Cornbread contains sweet yellow onions. Crusty outside. Moist inside. Tastes like hush puppies baked in a skillet. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Side Dish
Cuisine: American, southern
Keyword: #onioncornbread, #tasteslikehushpuppies, easyrecipe
Servings: 6 servings
Calories: 90kcal

Ingredients

  • 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

Instructions

  • 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 skillet
    THIN 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.

Notes

HOW TO REFRIGERATE
Store cooled cornbread in a container with a tight lid or in a large, zippered bag.ย  Keep in fridge (not freezer) for up to 4 days.ย  ย  After refrigeration, cornbread will feel slightly hard and dry, but will perk up when reheated.
HOW TO REHEAT
Arrange one layer of sliced cornbread in aluminum foil.ย  Do not stack.
Fold foil over cornbread.ย  Warm in preheated 350 oven for 10 to 12 minutes.ย  Cornbread will be soft.ย 
To form a crispy texture, open foil containing.ย 
Return to HOT oven for 2-3 minutes to lightly toast.ย  Watch closely to prevent burning.ย ย 

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2 thoughts on “Onion Cornbread”

  1. Jim Allen says:
    March 27, 2019 at 5:13 pm

    Never have had this, but it sure sounds good.

    Reply
    1. Cornbread Millionaire says:
      March 27, 2019 at 7:50 pm

      Thank you Jim! One of my favorite cornbread recipes.

      Reply

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I’m Bev, self-taught recipe developer and content creator.ย  Welcome to my food and lifestyle blog featuring southern homestyle recipes and life behind the scenes.ย  Read more…ย 

 

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