Buttermilk Cornbread With Vidalia Onions Recipe

Recipe By Slurrp

This Buttermilk Cornbread with Vidalia Onions is a delicious twist on traditional cornbread. The addition of sweet Vidalia onions adds a subtle sweetness and depth of flavor to the cornbread. The buttermilk gives it a moist and tender texture, while the cornmeal provides a slightly gritty and nutty taste. Serve this cornbread as a side dish with chili or barbecue, or enjoy it on its own as a tasty snack.

4.8
15 Rating -
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30minstotal
30m.total
Buttermilk Cornbread With Vidalia Onions
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Ingredients for Buttermilk Cornbread With Vidalia Onions Recipe

  • 0.08 cup Cornmeal
  • 0.08 cup All Purpose Flour
  • 1/50 cup Granulated Sugar
  • 0.08 teaspoon Baking Powder
  • 1/25 teaspoon Baking Soda
  • 1/25 teaspoon Salt
  • 0.08 cup Buttermilk
  • 1/50 cup Melted Butter
  • 0.17 Large Eggs
  • 1/25 cup Finely Chopped Vidalia Onions

Directions: 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.
Nutrition
value
170
calories per serving
3 g Fat15 g Protein22 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    3g
  • Protein
    15g
  • Carbs
    22g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    22g
  • Protein
    15g
  • Fiber
    < 1g

Fats

  • Fat
    3g

Vitamins & Minerals

  • Calcium
    510mg
  • Iron
    < 1mg
  • Vitamin A
    107mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    29mcg
  • Vitamin B12
    2mcg
  • Vitamin C
    6mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    56mg
  • Manganese
    < 1mg
  • Phosphorus
    400mg
  • Selenium
    9mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp