To me, soup or especially chili is not the same without cornbread. I think it adds a perfect flavor balance and adds a special something as a side dish. It is so comforting to have a warm piece of cornbread alongside a hot meal during the rainy, cold months like January and February here in Oregon.
This recipe is based on one that I saw in a very old whole grains cookbook that my mom has. I was looking through it & I was so inspired!
I added the caramelized onions for a special touch and they add lots of flavor!
I also love how soft and moist this cornbread is. It is a savory cornbread so it does not contain any sugar, but it is just as delightful as its sweet counterpart.
I hope that you enjoy some of this amazing cornbread with a bowl of soup or chili soon!
Caramelized Onion Southern Cornbread:
2 cups coconut milk (or whole milk for traditional cooks)
1 cup corn meal or corn grits/polenta- (I actually used polenta for my version)
2 tablespoons coconut oil (or butter for traditional cooks)
2 eggs, well beaten
1 teaspoon salt
1 teaspoon baking powder
1/2 cup chopped onions, caramelized in olive oil or coconut oil
coconut oil or vegetable oil spray for pan
1. Heat oven to 425F. Grease an 8x8 square baking pan.
2. Place coconut milk and corn meal into a small saucepan. Bring to a simmer over medium heat. Take off of heat.
3. Mix in the coconut oil with a whisk. Let the mixture cool for a few minutes.
4. Mix in the eggs with a whisk. Then, mix in the salt, baking powder and the caramelized onions.
5. Bake for about 15-20 minutes until golden brown on top and a toothpick placed into the center of the bread comes out clean.
This bread is great served with soup or chili! Enjoy!