Onion Cornbread
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Easy
My favorite thing about this onion cornbread is how quickly it comes together in under an hour from start to table. The caramelized onions give it such a wonderful savory depth that keeps people coming back for seconds. Cornmeal is packed with fiber and antioxidants, making this comfort food feel a little bit wholesome too. Fresh thyme adds brightness without any fuss, and honestly, the whole recipe is so simple that even if you're new to baking, you'll nail it. It's perfect alongside a warm bowl of soup or just on its own with a pat of butter.
Ella x
Ingredients
- 60 gbutter
- 3onions(thinly sliced)
- 200 gcornmeal
- 150 gplain flour
- 15 gbaking powder
- 5 gsalt
- 2 gblack pepper
- 2eggs
- 240 mlmilk
- 30 mlhoney
- 10 gfresh thyme(chopped)
Detail level
Instructions
- 1
Preheat your oven to 200°C and grease a 23cm square baking tin with butter or oil.
Tip: A cast iron skillet also works beautifully for cornbread and creates extra crispy edges.
- 2
Heat 40g of butter in a large pan over medium heat. Add the sliced onions and cook for 15-18 minutes, stirring occasionally, until they turn golden brown and sweet. Season lightly with salt and set aside to cool slightly.
Tip: Don't rush this step—slow caramelisation brings out the onions' natural sweetness.
- 3
In a large mixing bowl, whisk together cornmeal, flour, baking powder, salt, pepper, and thyme.
Tip: Sifting the dry ingredients helps distribute the baking powder evenly for consistent rise.
- 4
In another bowl, whisk together eggs, milk, honey, and the remaining 20g of melted butter until well combined.
Tip: Room temperature eggs and milk blend more smoothly into the batter.
- 5
Pour the wet ingredients into the dry ingredients and gently fold together until just combined—the batter should be slightly lumpy, not overmixed.
Tip: Overmixing develops gluten and makes the cornbread tough; aim for a rough, textured batter.
- 6
Fold the caramelised onions into the batter, reserving a few for topping if desired.
Tip: Save some onions to scatter on top before baking for extra visual appeal and flavour.
- 7
Pour the batter into the prepared tin and smooth the surface. Top with reserved onions if using.
- 8
Bake for 25-30 minutes until a skewer inserted into the centre comes out clean and the top is golden brown.
Tip: The cornbread should spring back slightly when gently pressed and smell fragrant when ready.
- 9
Let the cornbread cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
Tip: Cooling slightly makes it easier to slice cleanly without crumbling.
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