Southern Cornbread...twisted w/ onion

[Steve Petrone]

I love buttermilk plain cornbread...NO sugar please.
I have tried to add flavor various ways. Finally, I hit on a way to impact flavor in a big way.

With traditional cornbread, the cast iron skillet is preheated with oil. The oil is added to the cornbread mix, egg and buttermilk, then popped in the oven.

New Twist: heat the oil in the skillet. With two minutes of heating to go, ADD MINCED ONION to the oil. then proceed as normal.

Wow, the sweet onion is wonderful! I can only imagine doing the same trick with jalapeños or other flavor enhancements. The hot oil carries fat soluble flavor to new heights.

 

[Len Dennis]

Nice to be reminded of the benefits of a gentle fry in oil. Thanks. BTW, are you using vidalia's or just plain yellow?

I don't often make c.b. but when I do, I'll usually just mix the extras (usually japs) into the mix itself.

Found an interesting article about c.b. Maybe add your thoughts as to its "accuracy"?
http://seriouseats.com/2014/08/why-southern-cornbread-shouldnt-have-sugar.html

 

[Steve Petrone]

Len, I came late to cornbread. My mother in law hooked me.
Hers was Three Rivers Cornbread Mix, egg & Mayfields Buttermilk.
During my short experience with cornbread, two events have shaped my experience.
#1 I moved from Knoxville and did not have regular access to Mayfield Buttermilk. This was BIG!
#2 Three Rivers Cornbread Mix ceased production.
We reverted to White Lily Mix.
Now back in Knoxville...I have access to Mayfields!

I used a 'sweet' onion.

 

[Len Dennis]

Tks for the come back Steve.