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
1 cup yellow cornmeal
1 cup all-purpose flour
¾ teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon finely chopped fresh rosemary
1 ½ cups buttermilk
¼ 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.
- Preheat the oven to 400 degrees with the rack positioned in the upper third. Oil or butter muffin tins.
- 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.
- 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.
- 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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