Cornbread is a big family favorite in our house and something I fix often. Cornbread is very versatile, plain with some butter and honey to throwing everything but the kitchen sink in it. It can be sweet or savory and it goes with everything. I will make cornbread from scratch and I will make it from a boxed mix. Today I'm making it from a boxed mix and the only boxed mix I use is Jiffy. What I love about Jiffy over the years it has stayed the same great taste and you can't beat the price. If you are going to make the cornbread according to the directions on the box you only need two ingredients milk and a egg. Personally I always double the recipe.
Caramelized Onion Cranberry Cornbread
1 large onion, cut in half and sliced thin
2 tablespoons olive oil
2 boxes of Jiffy Cornbread mix
2/3 cup milk
2 eggs
1 teaspoon ground sage
1/2 cup dried cranberries
1/2 tablespoon flour
Preheat oven to 400 degrees. Heat 10 inch skillet with olive oil and on a low heat sauté onion slices until you reach a deep caramelization about 30 to 45 minutes. Remove onions from skillet allow to cool down while you make the cornbread. Pour cornbread mix into a medium bowl, add milk, sage and eggs, stir until everything is incorporated. Dust cranberries with the flour (this will keep them from sinking to the bottom of the skillet). Add cranberries and onions to cornbread mixture and fold in. Get your skillet hot on the stove top (use the same skillet you used for the onions) pour cornbread into skillet and place into the hot oven bake for 20 minutes. You want it set and just starting to brown around the edges. Serve warm with butter and honey. Also good for making stuffing for poultry.
Caramelized Onion Cranberry Cornbread
1 large onion, cut in half and sliced thin
2 tablespoons olive oil
2 boxes of Jiffy Cornbread mix
2/3 cup milk
2 eggs
1 teaspoon ground sage
1/2 cup dried cranberries
1/2 tablespoon flour
Preheat oven to 400 degrees. Heat 10 inch skillet with olive oil and on a low heat sauté onion slices until you reach a deep caramelization about 30 to 45 minutes. Remove onions from skillet allow to cool down while you make the cornbread. Pour cornbread mix into a medium bowl, add milk, sage and eggs, stir until everything is incorporated. Dust cranberries with the flour (this will keep them from sinking to the bottom of the skillet). Add cranberries and onions to cornbread mixture and fold in. Get your skillet hot on the stove top (use the same skillet you used for the onions) pour cornbread into skillet and place into the hot oven bake for 20 minutes. You want it set and just starting to brown around the edges. Serve warm with butter and honey. Also good for making stuffing for poultry.
We love cornbread here. Yum.
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