Cornbread Muffins with Caramelized Onions

We had already tried a few recipes using cornmeal to make Southern Cornbread and Corn Muffins before, made with jalapeño peppers. This time, we used caramelized onions.  It is definitely a milder taste, in terms of spiciness but the added cheese and onions give it a delicious flavor. These muffins are perfect for a weekend breakfast, paired with scrambled eggs and topped with butter or cream cheese.

The caramelized onions I used were given to me by Edith, from EPI Foods who has been a one time guest at The Foodies’ Kitchen with Authentic Tortilla Soup.  It’s time for a second visit, don’t you think?

Cornbread Muffins with Caramelized Onions

Yield: About 18 muffins

Ingredients:
1 cup yellow cornmeal
1 cup all-purpose flour
3/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon finely chopped fresh rosemary
2 eggs
1 ½ cups buttermilk
1/4 cup canola oil
1 tablespoon honey
1 cup corn kernels
½ cup caramelized onions  (or pan-browned onions)
½ cup grated Cheddar or Monterrey Jack
Optional: Diced jalapeños, or cayenne pepper to give it some spice.

Procedure:

1. Preheat the oven to 400 degrees with the rack positioned in the upper third. Oil or butter muffin tins.
2. Place the cornmeal in a bowl, and sift in the flour, salt, baking powder and baking soda. Stir in the rosemary. In a separate bowl, beat together the eggs, buttermilk, oil and honey. Whisk or stir the cornmeal mixture into the liquid mixture. Do not beat; a few lumps are fine, but make sure there is no flour at the bottom of the bowl. Fold in the corn kernels, caramelized onions and cheese.
3. Spoon into muffin cups, filling them to just below the top (about 4/5 full). Place in the oven, and bake 20 to 25 minutes until lightly browned and well risen.

Advance preparation: These keep for a couple of days out of the refrigerator, for a few more days in the refrigerator, and for a few months in the freezer.

To prepare the caramelized onions, you can follow the video that Edith shared with us:

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