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Onion Cornbread

User Rating 5 Star Rating (2 Reviews)


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  • 2 tablespoons olive oil
  • 1/2 cup chopped sweet or yellow onion
  • 1 cup unbleached flour
  • 1 cup yellow cornmeal
  • 1 tablespoon baking powder
  • 1/4 teaspoon coarsely ground black pepper
  • 1 cup skim or low-fat milk
  • 1 egg white or a reconstituted powder egg white


Spray an 8- x 8-inch baking pan with non-stick cooking spray.

Heat the olive oil in a small skillet over medium-low heat; add sweet onions and sauté, stirring, until light golden brown, about 5 minutes. Set aside.

In a large bowl, combine the flour, cornmeal, baking powder and pepper. In a small bowl, whisk the milk, egg white and cooked onions together. Stir into the dry ingredients, stirring just until blended.

Spread batter in the prepared pan. Bake until the cornbread's sides begin to pull away from the pan, about 20 minutes. Cool before loosening the sides and turning out of pan.
Makes 6 servings.

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User Reviews

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 5 out of 5
Great cornbread!, Member Butterbeans1

This is a great cornbread, it has alot of flavor and is easy to prepare! I used yellow corn flour in place of corn meal and it came out really well too. I also added a pinch of sugar and two pinches of salt to the mix and it came out great. There wasn't any temperature listed to cook this at, so I cooked it at 190 degrees C (374 F) for about 25 minutes.

3 out of 3 people found this helpful.

See all 2 reviews

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