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Buttermilk Cornbread with Vidalia Onions

  • 15 m
  • 1 h 10 m
Virginia Willis
“This healthy skillet cornbread recipe looks similar to an upside-down cake. To make it special, artfully arrange the sautéed onions in the pan before pouring the batter in. Serve with soft butter, if desired.”


    • 3 tablespoons corn oil or canola oil, divided
    • 1 medium sweet onion (about 6 ounces), preferably Vidalia, sliced
    • 2 cups whole-grain cornmeal, fine- to medium-ground
    • 1 teaspoon baking soda
    • ¾ teaspoon sea salt
    • 2 cups buttermilk
    • 1 large egg


  • 1 Preheat oven to 350°F.
  • 2 Heat 1 tablespoon oil in a 10-inch cast-iron skillet over medium-high heat. Use a pastry brush to spread the oil over the bottom and up the sides. When the pan is very hot, add onion and cook, without stirring, until golden brown and even lightly charred on the bottom, 3 to 5 minutes. Drizzle in 1 tablespoon oil and stir so the browned onion is on top and unbrowned onion is on the bottom. Remove from heat.
  • 3 Meanwhile, whisk cornmeal, baking soda and salt in a large bowl. Whisk buttermilk, egg and the remaining 1 tablespoon oil in a large measuring cup. Add the wet ingredients to the dry ingredients and stir to combine. Slowly pour the batter over the onion.
  • 4 Bake the cornbread until golden brown, 35 to 45 minutes. Run a knife around the edge of the pan to loosen it. Let cool on a wire rack for at least 15 minutes. Place a cutting board over the pan. Wearing oven mitts, turn the pan over to release the cornbread onto the board. Cut into 12 slices.
  • To make ahead: Store airtight at room temperature for up to 2 days.
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