Buttermilk Cornbread With Vidalia Onions Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C) and grease a 9-inch square baking dish.
• STEP 2.In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
• STEP 3.In a separate bowl, whisk together the buttermilk, melted butter, and eggs.
• STEP 4.Pour the wet ingredients into the dry ingredients and stir until just combined.
• STEP 5.Fold in the chopped Vidalia onions.
• STEP 6.Pour the batter into the prepared baking dish and smooth the top.
• STEP 7.Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
• STEP 8.Allow the cornbread to cool for a few minutes before serving.
• STEP 9.Serve warm and enjoy!

Cooking Tips

• For a more savory version, you can add some shredded cheddar cheese or chopped jalapenos to the batter.
• Make sure to chop the Vidalia onions finely so that they distribute evenly throughout the cornbread.
• Leftover cornbread can be stored in an airtight container at room temperature for up to 3 days.

Storage and Serving

• Serve the buttermilk cornbread warm as a side dish with chili, barbecue, or soups.
• You can also enjoy it on its own as a snack or breakfast treat.
• To reheat leftover cornbread, wrap it in foil and warm it in a 350°F (175°C) oven for about 10 minutes.