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dragonlady7via http://ift.tt/2bjl173:
copperbadge:
Caramelized onion cornbread, adapted from a recipe idea a friend at work sent me. Oh my god you guys, it’s AMAZING.
Onion “Topping”:
3 tsp sugar
1 tbsp butter
1 medium-sized sweet or vidalia onion, chopped
Cornbread:
1 egg, lightly beaten
1 cup (8 ounces) fat-free or 2% Greek yogurt
½ cup skim milk
3 Tbsp oil or butter
¼ cup maple syrup
1 cup yellow cornmeal
¼ cup flour
2 tsp baking powder
¼ tsp baking soda
1 tsp salt
You will need a cast-iron skillet. If you don’t have one, use a saucepan for the onions and then spread them in a pie tin or smallish baking pan before adding the batter.
In a cast-iron skillet, sprinkle sugar and heat until most of the sugar is clear. Add chopped onion and stir to “coat” (the sugar will probably form solid shards, this is fine, it’ll re-melt) and then add butter. Cook, stirring occasionally, until onions just begin to turn golden (10-20 minutes). Remove from heat.
(At this point you should probably turn the oven on to 425F.)
While the onions are cooking, combine the wet ingredients (egg, yogurt, milk, oil, syrup). Sift the dry ingredients (cornmeal, flour, baking powder, salt, and baking soda) into the wet mixture and stir just until moistened.
If you want to stir in terrible things like jalapenos or whole corn, or nice things like crumbled bacon or a bit of shredded cheese, now’s the time to do it.
Make sure the onions are evenly spread throughout the bottom of the pan and that the sides are a little oily. Pour the batter over the onions. It’s ok if the pan’s not cold, it’s going into the oven anyway.
Pop the skillet (or baking pan) into the oven and bake at 425F for 20-25 minutes or until the cornbread is firm to the touch in the center. (It should be golden and spotted brown here and there.)
Remove and let cool for 5 minutes or so, then invert onto a plate. Tadaaa!
I made this, and on the one hand it did taste good and went together well. But on the other hand it absolutely miserably refused to invert onto a plate and came out an unholy, ungodly mess. So. I mean. If you’re not sure how that could possibly work out, then don’t make this. If you’re a pro at having things like that actually happen when recipes say they will, especially if you have like tips and tricks and so on, then go ahead and make this.
Or, I mean. if you’re making it for a crowd or yourself and won’t care that it’s just a big pile of crumbs on a plate.
It doesn’t say, but I used a smallish skillet, maybe eight or nine inches.
copperbadge:
Caramelized onion cornbread, adapted from a recipe idea a friend at work sent me. Oh my god you guys, it’s AMAZING.
Onion “Topping”:
3 tsp sugar
1 tbsp butter
1 medium-sized sweet or vidalia onion, chopped
Cornbread:
1 egg, lightly beaten
1 cup (8 ounces) fat-free or 2% Greek yogurt
½ cup skim milk
3 Tbsp oil or butter
¼ cup maple syrup
1 cup yellow cornmeal
¼ cup flour
2 tsp baking powder
¼ tsp baking soda
1 tsp salt
You will need a cast-iron skillet. If you don’t have one, use a saucepan for the onions and then spread them in a pie tin or smallish baking pan before adding the batter.
In a cast-iron skillet, sprinkle sugar and heat until most of the sugar is clear. Add chopped onion and stir to “coat” (the sugar will probably form solid shards, this is fine, it’ll re-melt) and then add butter. Cook, stirring occasionally, until onions just begin to turn golden (10-20 minutes). Remove from heat.
(At this point you should probably turn the oven on to 425F.)
While the onions are cooking, combine the wet ingredients (egg, yogurt, milk, oil, syrup). Sift the dry ingredients (cornmeal, flour, baking powder, salt, and baking soda) into the wet mixture and stir just until moistened.
If you want to stir in terrible things like jalapenos or whole corn, or nice things like crumbled bacon or a bit of shredded cheese, now’s the time to do it.
Make sure the onions are evenly spread throughout the bottom of the pan and that the sides are a little oily. Pour the batter over the onions. It’s ok if the pan’s not cold, it’s going into the oven anyway.
Pop the skillet (or baking pan) into the oven and bake at 425F for 20-25 minutes or until the cornbread is firm to the touch in the center. (It should be golden and spotted brown here and there.)
Remove and let cool for 5 minutes or so, then invert onto a plate. Tadaaa!
I made this, and on the one hand it did taste good and went together well. But on the other hand it absolutely miserably refused to invert onto a plate and came out an unholy, ungodly mess. So. I mean. If you’re not sure how that could possibly work out, then don’t make this. If you’re a pro at having things like that actually happen when recipes say they will, especially if you have like tips and tricks and so on, then go ahead and make this.
Or, I mean. if you’re making it for a crowd or yourself and won’t care that it’s just a big pile of crumbs on a plate.
It doesn’t say, but I used a smallish skillet, maybe eight or nine inches.
