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Try SavoraSkillet Tomato Cornbread with Caramelized Onions
This savory skillet cornbread is a delicious twist on a classic. Sweet corn and juicy tomatoes combine with caramelized onions for a comforting and flavorful side dish or light meal. Perfect for a cozy night in!
Ingredients
- Cornmeal1 1/2 cups
- All-purpose flour1/2 cup
- Baking powder1 tablespoon
- Salt1/2 teaspoon
- Sugar2 tablespoons
- Eggs2
- Milk1 cup
- Vegetable oil1/4 cup
- Yellow onion1 medium
- Butter2 tablespoons
- Fresh tomatoes1 cup
- Fresh or frozen corn kernels1 cup
- Black pepper1/4 teaspoon
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Learn MoreMethod
Preheat oven to 400°F (200°C).
In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar.
In a separate bowl, whisk together eggs, milk, and vegetable oil.
Melt butter in a 10-inch cast iron skillet over medium heat. Add the chopped onion and cook until softened and caramelized, about 8-10 minutes, stirring occasionally.
Remove the skillet from the heat. Spread the caramelized onions evenly over the bottom of the skillet.
Sprinkle the chopped tomatoes and corn kernels over the onions.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Pour the batter into the skillet over the tomatoes, corn, and onions.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let the cornbread cool in the skillet for a few minutes before slicing and serving. Enjoy!
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