Rosemary Onion Cornbread Recipes

ROSEMARY CORNBREAD

Steps:

• Spray a 9x9-inch square pan with non-stick oil and coat with granulated sugar.
• In a mixing bowl, combine all ingredients and mix thoroughly.
• Pour mixture into cake pan and bake in a preheated oven for 30 minutes at 300 degrees F.
• Raise temperature to 325 degrees F and bake an additional 20 minutes.

ROSEMARY ONION CORNBREAD

Steps:

• Preheat oven to 375°F
• Spray a 9" x 5" loaf pan with non stick spray.
• Melt butter in small frying pan over medium-low heat.
• Add onion; cook until tender, about 5 minutes.
• Cool.
• In a large bowl, using a fork, stir cornmeal with flour, baking powder, baking soda, salt and cayenne until well blended.
• Stir in rosemary and cooled onion.
• In a medium bowl whisk buttermilk with eggs and 1/2 cup melted butter.
• Add to flour mixture, stirring just until combined.
• Turn into loaf pan smoothing top.
• Scatter small sprigs of rosemary.
• Bake in preheated oven until tooth pick inserted in the middle comes out clean, about 40 minutes.
• Turn out onto a rack and cool completely.

ONION CORNBREAD

Steps:

• Chop the onion and sautee it in the skillet with the butter.
• (It's more butter than you need for the onion, but it will all go into the mix.) In a bowl, fully mix the dry ingredients.
• Separately, beat the eggs with the milk.
• Combine the egg and milk mixture and the sauteed onions and butter with the dry ingredients.
• Pour the mix into the skillet.
• Place the skillet in a 400 degree oven and bake for about 20 minutes.
• Enjoy it with honey.

VIDALIA ONION CORNBREAD

Steps:

• Preheat oven to 450 degrees F. Spray a 8-inch bakinf pan with vegetable oil cooking spray. (I used a muffin pan.).
• In a medium saucepan, melt the butter and saute the onions until tender, but not browned, for about 3 minutes. Remove the pan from the heat and add the muffin mix, milk, egg, sour cream, 1/2 cup of the cheese, the salt, and dill weed. Stir to combine. Pour into the prepared pan and top with the 1/2 cup remaining cheese. Bake for 30 minutes, until set and a toothpick inserted into the center of the cornbread comes out clean. Allow to cool slightly before cutting into squares.