I’ve spent the entirety of this past week unpacking from
my move up to North Hollywood, and I’ve done it all while having an
annoying head cold that I thought I beat Thursday, but returned Friday
morning with a stuffy vengeance. All of this laboring and illness made
me crave something warm and cozy and comforting. I was planning on making some kind of veggie-egg bake, but Jeremy mentioned that he was craving savory cornbread yesterday, and I’d
just recently re-seasoned my cast iron skillet using this handy guide, so I decided to try my hand at making a savory version of my other cornbread recipe. I chopped up some sweet onion and slow-cooked it with some butter until it caramelized, then I stirred it into the batter along with some shredded cheddar cheese and diced jalapeno, poured it into the skillet, and popped it in the oven. It was…absolutely delicious. Crispy around the edges, warm,
cheesy, salty, sweet, soft in the middle, basically all the
flavors and textures that the human palette enjoys. I made it this morning, and 4 and 1/2 hours later we’ve eaten 3/4 of it (update: by 10 pm that evening it was completely gone. Probably should’ve parceled it out more.) Jeremy said it was his favorite savory recipe I’ve made yet! It was definitely comforting, and felt great to just lay on the sofa eating cornbread after days of ceaseless physical and mental activity. So the next time
you’re feeling stressed or tired or completely run down, pop this little
baby in the oven and let yourself enjoy the moment.
my move up to North Hollywood, and I’ve done it all while having an
annoying head cold that I thought I beat Thursday, but returned Friday
morning with a stuffy vengeance. All of this laboring and illness made
me crave something warm and cozy and comforting. I was planning on making some kind of veggie-egg bake, but Jeremy mentioned that he was craving savory cornbread yesterday, and I’d
just recently re-seasoned my cast iron skillet using this handy guide, so I decided to try my hand at making a savory version of my other cornbread recipe. I chopped up some sweet onion and slow-cooked it with some butter until it caramelized, then I stirred it into the batter along with some shredded cheddar cheese and diced jalapeno, poured it into the skillet, and popped it in the oven. It was…absolutely delicious. Crispy around the edges, warm,
cheesy, salty, sweet, soft in the middle, basically all the
flavors and textures that the human palette enjoys. I made it this morning, and 4 and 1/2 hours later we’ve eaten 3/4 of it (update: by 10 pm that evening it was completely gone. Probably should’ve parceled it out more.) Jeremy said it was his favorite savory recipe I’ve made yet! It was definitely comforting, and felt great to just lay on the sofa eating cornbread after days of ceaseless physical and mental activity. So the next time
you’re feeling stressed or tired or completely run down, pop this little
baby in the oven and let yourself enjoy the moment.
Jalapeno Cornbread with Caramelized Onions
Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Cooling Time 10 minutes
Total Time 1 hour 40 minutes
Ingredients
- 8.25 ounce can of creamed corn
- 1 jalapeno seeded and finely diced
- 1/2 of a small sweet onion finely chopped
- 1 cup cornmeal
- 3/4 cup sour cream
- 1/2 cup plus 1 tablespoon sharp cheddar cheese
- 1/2 cup flour
- 1/4 cup granulated sugar
- 1/3 cup whole milk
- 6 tablespoon unsalted butter melted
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
-
Preheat the oven to 375 degrees Fahrenheit. In a small pan heat up 2 tablespoons of the butter and add the diced onions and stir so that the onions are coated in the butter. Reduce the heat to the lowest setting. Allow the onions to cook for about 35-45 minutes, stirring every ten minutes or so, until they are a dark golden color. Remove them from the heat and set them aside.
-
In a medium sized bowl, mix together the corn meal, flour, sugar, salt, and baking soda until well blended. Set aside.
-
In a large bowl, mix together the sour cream, milk, creamed corn, and remaining 4 tablespoons of butter until completely combined. Stir in the dry ingredients, onion-butter mixture, jalapeno, and 1/2 cup of the cheddar cheese. Pour the mixture into a greased cast iron skillet (mine is about 7 inches in diameter and 3 inches deep) and sprinkle the remaining cheese over the top of the cornbread.
-
Place the pan in the oven and bake for 35-40 minutes or until a toothpick inserted into the cornbread comes out clean. Remove from the oven, allow to cool for 10 minutes, cut into slices, and serve.
I love cornbread and this looks absolutely amazing!! I can't wait to try it out.
Thanks Tamara!!
Is there a way to print this recipe without all the pictures. It looks delicious
Yes, this link will take you to the text-only recipe with no pictures, which should print out well š
https://sites.google.com/site/adventurescooking/home/jalapeno-cornbread-with-caramelized-onions
I've given you an award on my blog! Check it out š
http://steaknpotatoeskindagurl.blogspot.com/2012/04/versatile-blogger-award.html
Anxious to try this later this week!
Um, delish! You combined two of my favorite things : cast iron and cornbread. Cant WAIT to do this. How do you think a double batch in a larger (dutch oven size) pan would go? Too thick? Hmmmm.
It would probably need a bit more time in the oven, so I would leave it in longer and just keep checking on it every 5 minutes or so and poking it with a toothpick to see when it's done.
the printable recipe link is "broken" š
Thank you for bringing that to my attention! It has been repaired š
Yummy Yummy did not add the peppers because hubby don't like anything hot. Had kept it in oven a extra 15 min because the tooth pick kept coming back not clean….scared I was going to burn it but kept watching it closely….I will cook this again
Glad you liked it, and good job keeping an eye on it š
The printable recipe worked for me on April 16,2012 @5:25pm EST
Just a little update my hubby loved it….It is just the two of us and I was like this is going to be too much. Let me tell you my hubby ate a big chunk of it at dinner time. Gave my neighbor a big piece and we still have only half left and I am sure most of it will be gone by tomorrow.
I am vegan so I use almond milk and veggie cream cheese and not sour cream because that is what I had in the house. Thanks again I will share with friends.
Now I know why it took longer to cook because I put in the 16oz can of cream corn instead of the 8.25oz listed….guess I did not pay attention…however next time I still will use the 16oz and cook for an hour….
Ah yes that makes sense, but either way I'm really happy you guys enjoyed it! And good to know it comes out well w/vegan ingredient substitutions too!
Oh, never had cornbread before. Sounds divine. And, your photos are beautiful.
Never seem to be able to comment on blogger. Anyway, I've never had cornbread before. Yet it sounds divine. Love your photographs, too.
Blog very attractive. Congratulations!
Website truly interesting. Congratulations!
This is a great recipe. I have been making for years. I noticed the the ingredients listing is not part of the printable recipe anymore. It might be a kink with the website. Can you update? Thank you so much! I have won awards with this cornbread!
Thank you so much for letting me know Katie! We’ve been updating all the old recipes with our new recipe plug-in, and I really appreciate you catching that! Just updated the recipe with the ingredient list too <3
I made this last night. I don’t like plain corn bread, so I thought I would give this one a try. It was the most delicious corn bread I have ever tasted. I tried a bite of it right out of the oven, then had to take another and another bite!! By dinner time I was full and didn’t want anything else to eat. It was perfect exactly as given in the recipe. Thank you so much for sharing it!
Let's Be Penpals!
from my homestead to your inbox