Chili and cornbread is such a classic combination. On Monday I shared a delicious Black Bean Chili with Roasted Butternut Squash with you. Today I am sharing with you this amazing Sweet Onion and Cheddar Cornbread that with our chili. Of course, while I have made several cornbread recipes over the years, cornbread with sweet onions and cheddar is a version I did not have a recipe for…until now.
The first step in creating this recipe was to select a base, and for that I went to a very trusty source – the back of the cornmeal canister. Their Easy Corn Bread was a perfect place to begin. The rest was a little bit of guess work and crossed fingers.
Sauteed onions and cheddar cheese are the perfect additions that take this basic cornbread recipe to a whole new level. The poppy seeds sprinkled on top add a little visual appeal. Mike has already requested I make this again. There is no doubt this Sweet Onion and Cheddar Cornbread will be making a regular appearance at our dinner table this chili season.
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- ¾ cup cornmeal
- 1¼ cup all-purpose flour
- 2 tablespoons brown sugar, packed
- 2 teaspoons baking powder
- pinch of salt (optional)
- ¼ teaspoon ground black pepper
- 1 cup buttermilk
- 1 egg, lightly beaten
- ¼ cup canola oil
- 1 cup cheddar cheese, shredded (reserve 1 tablespoon for topping)
- ¼ teaspoon poppy seeds
- Preheat oven to 400 degrees. Spray 9 inch baking pan with cooking spray.
- Heat olive oil in a medium skillet. Add onion and saute until softened (about 5-7 minutes). Reserve 1 tablespoon for topping. Set aside.
- In a large bowl, combine cornmeal, flour, sugar and baking powder.
- In a small bowl, whisk milk, oil and egg until combined.
- Add milk mixture to dry ingredients, mixing just until dry ingredients are moistened. Fold in onion and and cheese (do not over mix).
- Pour batter into prepared pan. Sprinkle reserved onion and cheese and poppy seeds on top. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Adapted from back of Quaker corn meal canister
Yummy!!! I love cornbread!!!! What a great recipe!
I love cornbread and this is a delightful variation. Saved!
The extra flavors you have added to this cornbread really has intrigued me. I am not a big fan of cornbread and I would certainly like it more if it were prepared like this. Thanks for posting this one!
I love corn bread! It is part of the reason why I make chili – I just want the bread! The poppy seeds on top are great!
Love the idea of topping it with onions and cheddar!
I was planning a chilli tomorrow night and have never had it with corn bread so your timing couldn’t be more perfect! This recipe looks delicious – thanks 🙂
What a great way of changing cornbread up some. I love this and could probably eat it all on my own. My husband and kids can have store bought bread hehehe
What a great idea! I bet this is super yummy!
The perfect cornbread for that amazing soup. What a meal! Really, nicely done!!
Great combination of flavors here Alida. I will give this a try for my first pot of chili this season!
I like cornbread but sometimes I find that it can lack flavor. Your version looks fantastic! Can’t wait to make this.
What a wonderful idea! It looks delicious!
What a great cornbread recipe! Beautiful pictures. I saw you on foodgawker and just had to stop by and comment. 🙂
That is some awesome looking cornbread! I love all the extra ingredients thrown inside! I can imagine a big bowl of chili beside this one! Great recipe!
This is a crazy cornbread!! I cant wait to make this for chili season.
Great! thank you for sharing it, would love to try this.
Best Cornbread