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Categories:
butter sweet onion pepper chili powder brown sugar flour yellow cornmeal sugar baking powder kosher salt baking soda buttermilk eggs butter Cheddar cheese green chiles whole berry lime zest butter
Viewed: 69 - Published at: 3 years agoIngredients
- 2 tablespoons butter
- 1 large sweet onion, halved and thinly sliced
- 4 teaspoons chopped seeded jalapeno pepper
- 1/2 teaspoon chili powder, divided
- 2 tablespoons brown sugar, divided
- 1-1/2 cups all-purpose flour
- 1 cup yellow cornmeal
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1-1/4 cups buttermilk
- 2 large eggs, lightly beaten
- 1/4 cup butter, melted
- 3/4 cup shredded cheddar cheese
- 1 can (4 ounces) chopped green chiles
- CRANBERRY BUTTER:
- 1/2 cup whole-berry cranberry sauce
- 1/2 teaspoon grated lime zest
- 1/2 cup butter, softened
Method
- In a 10-in. cast-iron skillet, melt 2 tablespoons butter; tilt to coat bottom and sides. Add the onion, jalapeno and 1/4 teaspoon chili powder; cook over medium-low heat until onion is lightly browned and tender. Stir in 1 tablespoon brown sugar until dissolved; set aside.
- In a large bowl, combine the flour, cornmeal, sugar, baking powder, salt, baking soda, and remaining chili powder and brown sugar. In a small bowl, whisk the buttermilk, eggs and melted butter. Stir into dry ingredients just until moistened. Fold in cheese and chiles.
- Pour over onion mixture in skillet. Bake at 425° for 20-25 minutes or until golden brown. Meanwhile, in a small saucepan, cook cranberry sauce and lime zest over low heat until heated through. Cool completely.
- Let cornbread stand for 10 minutes. Invert cornbread onto a serving platter; cut into wedges. Pour cranberry mixture over softened butter; serve with cornbread.
