Golden Sweet Onion Corn Bread |
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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Ingredients:
2 tablespoons butter |
1 large sweet onion, halved and thinly sliced |
4 teaspoons chopped seeded jalapeno pepper |
1/2 teaspoon chili powder, divided |
2 tablespoons brown sugar, divided |
1-1/2 cups king arthur unbleached all-purpose flour |
1 cup yellow cornmeal |
3 tablespoons sugar |
2 teaspoons baking powder |
1/2 teaspoon kosher salt |
1/2 teaspoon baking soda |
1-1/4 cups buttermilk |
2 eggs, lightly beaten |
1/4 cup butter, melted |
3/4 cup shredded cheddar cheese |
1 can (4 ounces) chopped green chilies |
cranberry butter: |
1/2 cup whole-berry cranberry sauce |
1/2 teaspoon grated lime peel |
1/2 cup butter, softened |
Directions:
1. In a 10-in. cast-iron skillet, melt 2 tablespoons butter; tilt to coat bottom and sides. Add the onion, jalapeno and 1/4 teaspoon chili powder; cook over medium-low heat until onion is lightly browned and tender. Stir in 1 tablespoon brown sugar until dissolved; set aside.
2. In a large bowl, combine the flour, cornmeal, sugar, baking powder, salt, baking soda, and remaining chili powder and brown sugar. In a small bowl, whisk the buttermilk, eggs and melted butter. Stir into dry ingredients just until moistened. Fold in cheese and chilies.
3. Pour over onion mixture in skillet. Bake at 425° for 20-25 minutes or until golden brown. Meanwhile, in a small saucepan, cook cranberry sauce and lime peel over low heat until heated through. Cool completely.
4. Let corn bread stand for 10 minutes. Invert corn bread onto a serving platter; cut into wedges. Pour cranberry mixture over softened butter; serve with corn bread. Yield: 8 servings.
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