Lightly caramelized sweet onions and pepper flavor this light onion cornbread. An egg white and low-fat milk make this cornbread relatively low in fat. It’s a versatile, too. Add some minced jalapeno pepper or bell pepper to the batter, or add 1/2 cup of shredded cheese.
PrintLight Onion Cornbread
Low-fat ingredients and browned onions make this a relatively light cornbread with loads of flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 9 servings 1x
- Category: Cornbread
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1/4 teaspoon coarsely ground black pepper
- 1 cup low-fat milk
- 1 large egg white
Instructions
- Preheat the oven to 375 F.
- Spray an 8-inch square baking pan with non-stick cooking spray.
- Heat the olive oil in a skillet over medium-low heat; add the sweet onions and cook for 7 to 10 minutes, until light golden brown, stirring frequently. Set aside.
- In a large bowl, combine the flour, cornmeal, baking powder, and pepper.
- In another bowl, whisk the milk with the egg white. Add the cooked onions and blend well.
- Add the onion mixture to the dry ingredients, stirring just until blended.
- Spread the batter in the prepared pan.
- Bake until the sides begin to pull away from the pan, about 20 minutes.
- Cool before loosening the sides and turning out of the pan.
