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Onion Cornbread in cast-iron skillet
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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
Cook Time25 minutes
Total Time40 minutes
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.  Keep in fridge (not freezer) for up to 4 days.    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.  Do not stack.
Fold foil over cornbread.  Warm in preheated 350 oven for 10 to 12 minutes.  Cornbread will be soft. 
To form a crispy texture, open foil containing. 
Return to HOT oven for 2-3 minutes to lightly toast.  Watch closely to prevent burning.