Caramelized onion & chili buttermilk cornbread recipe:
3 tbsp butter
1 cup thinly sliced yellow onion
(1) 4 oz can green chilis
1/2 tsp chili powder (divided)
3 tbsp brown sugar (divided)
1.5 cups AP flour
1 cup yellow cornmeal
4 tbsp granulated sugar
1 tsp salt
1/2 tsp baking soda
2 tsp baking powder
1 1/4 cup buttermilk
2 eggs
1/4 cup melted butter
1 cup sharp cheddar cheese
Melt 3 tablespoons butter in a 10 inch cast iron skillet over medium heat and add onions and half of the chili powder. Cook until translucent. Add 1 tablespoon brown sugar. Cook another minute or so. Remove from heat and set aside.
In a large mixing bowl add granulated sugar, remaining brown sugar, cornmeal, flour, baking powder and soda, salt, & chili powder.
In a separate bowl add buttermilk, lightly beaten eggs & melted butter. Pour into dry ingredients and mix until incorporated. Don’t overmix. Now mix in the cheddar and chilies.
Pour mixture over sweet onion mixture in cast iron skillet and cook at 425 for approximately 25 minutes. Serve with a warm honey butter mixture.