Sweet Onion and Cheddar Cornbread

Chili and cornbread is such a classic combination. On Monday I shared a delicious Black Bean Chili with Roasted Butternut Squash with you. Today I am sharing with you this amazing Sweet Onion and Cheddar Cornbread that with our chili.  Of course, while I have made several cornbread recipes over the years, cornbread with sweet onions and cheddar is a version I did not have a recipe for…until now.

The first step in creating this recipe was to select a base, and for that I went to a very trusty source – the back of the cornmeal canister.  Their Easy Corn Bread was a perfect place to begin.  The rest was a little bit of guess work and crossed fingers.

Sauteed onions and cheddar cheese are the perfect additions that take this basic cornbread recipe to a whole new level. The poppy seeds sprinkled on top add a little visual appeal.  Mike has already requested I make this again.  There is no doubt this Sweet Onion and Cheddar Cornbread will be making a regular appearance at our dinner table this chili season.

Sweet Onion and Cheddar Cornbread
Yields: 16 servings
  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion
  • ¾ cup cornmeal
  • 1¼ cup all-purpose flour
  • 2 tablespoons brown sugar, packed
  • 2 teaspoons baking powder
  • pinch of salt (optional)
  • ¼ teaspoon ground black pepper
  • 1 cup buttermilk
  • 1 egg, lightly beaten
  • ¼ cup canola oil
  • 1 cup cheddar cheese, shredded (reserve 1 tablespoon for topping)
  • ¼ teaspoon poppy seeds
  1. Preheat oven to 400 degrees. Spray 9 inch baking pan with cooking spray.
  2. Heat olive oil in a medium skillet. Add onion and saute until softened (about 5-7 minutes). Reserve 1 tablespoon for topping. Set aside.
  3. In a large bowl, combine cornmeal, flour, sugar and baking powder.
  4. In a small bowl, whisk milk, oil and egg until combined.
  5. Add milk mixture to dry ingredients, mixing just until dry ingredients are moistened. Fold in onion and and cheese (do not over mix).
  6. Pour batter into prepared pan. Sprinkle reserved onion and cheese and poppy seeds on top. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

Adapted from back of Quaker corn meal canister


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  1. Yummy!!! I love cornbread!!!! What a great recipe!

  2. I love cornbread and this is a delightful variation. Saved!

  3. The extra flavors you have added to this cornbread really has intrigued me. I am not a big fan of cornbread and I would certainly like it more if it were prepared like this. Thanks for posting this one!

  4. I love corn bread! It is part of the reason why I make chili – I just want the bread! The poppy seeds on top are great!

  5. Love the idea of topping it with onions and cheddar!

  6. I was planning a chilli tomorrow night and have never had it with corn bread so your timing couldn’t be more perfect! This recipe looks delicious – thanks 🙂

  7. What a great way of changing cornbread up some. I love this and could probably eat it all on my own. My husband and kids can have store bought bread hehehe

  8. Paper Plates and China Recipe Blog says:

    What a great idea! I bet this is super yummy!

  9. The perfect cornbread for that amazing soup. What a meal! Really, nicely done!!

  10. Great combination of flavors here Alida. I will give this a try for my first pot of chili this season!

  11. I like cornbread but sometimes I find that it can lack flavor. Your version looks fantastic! Can’t wait to make this.

  12. What a wonderful idea! It looks delicious!

  13. What a great cornbread recipe! Beautiful pictures. I saw you on foodgawker and just had to stop by and comment. 🙂

  14. That is some awesome looking cornbread! I love all the extra ingredients thrown inside! I can imagine a big bowl of chili beside this one! Great recipe!

  15. This is a crazy cornbread!! I cant wait to make this for chili season.

  16. Great! thank you for sharing it, would love to try this.

    Best Cornbread