Light Onion Cornbread With Sweet Onions and Olive Oil
This light onion cornbread is made with caramelized sweet onions, black pepper, and olive oil for a flavorful twist on the classic. Using an egg white and low-fat milk makes it lighter while keeping it moist. Enjoy it with soups, chili, or barbecue, or customize it with jalapeño peppers or cheese.
This light onion cornbread is a flavorful twist on a classic Southern favorite. Caramelized sweet onions add subtle sweetness, while black pepper gives it a gentle kick.
Made with egg whites, low-fat milk, and olive oil, it’s lower in fat but still moist and tender. Serve it with soups, chili, or barbecue—or customize it with jalapeño peppers or shredded cheese for an even more flavorful experience.
❤️ Why You’ll Love This Light Onion Cornbread
Lower in fat. Uses an egg white and low-fat milk but stays moist and soft.
Flavorful and savory. Sweet onions and black pepper add depth without heaviness.
Versatile base. Easily customize with peppers, cheese, or herbs.
Perfect side dish. Great with soups, chili, barbecue, or hearty salads.
How to Make Light Onion Cornbread
- Preheat the oven to 375°F and lightly spray an 8-inch square baking pan with nonstick spray.
- Heat olive oil in a skillet over medium-low heat and cook the onions until golden and lightly caramelized, about 7 to 10 minutes. Set aside to cool.
- In a large bowl, whisk together the flour, cornmeal, baking powder, sugar, salt, and pepper.
- In a separate bowl, whisk the milk and egg white, then stir in the cooled onions. Add the wet mixture to the dry ingredients and stir just until blended.
- Spread the batter evenly in the prepared pan and bake for 20 to 25 minutes, or until the sides pull away slightly from the pan. Cool briefly on a rack before serving.
Recipe Variations
- Add jalapeño. Stir in finely minced jalapeño or bell pepper for a bit of heat.
- Make it cheesy. Add 1/2 cup shredded cheddar, Monterey Jack, or Parmesan cheese to the batter.
- Use herbs. Stir in fresh parsley, chives, or thyme for extra flavor.
- Try sweet corn. Fold in 1/2 cup of fresh or frozen corn kernels for a heartier texture.
- Go spicier. Sprinkle a pinch of cayenne pepper into the dry ingredients for a subtle kick.
- Make it with buttermilk. Replace the low-fat milk with 1 cup buttermilk and add 1/4 teaspoon baking soda along with the baking powder for the best rise and tender texture.
Serving Suggestions
- Serve with soups, chili, or stew for a comforting meal.
- Pair with grilled or barbecued meats for a hearty Southern side.
- Add a drizzle of honey or a pat of butter for a sweet-savory twist.
- Garnish with extra caramelized onions or a sprinkle of cheese for presentation.
How to Store and Reheat
Refrigerate. Store leftover cornbread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
Freeze. Wrap slices tightly in plastic wrap and foil and freeze for up to 2 months. Thaw at room temperature before reheating.
To Reheat. Warm in a 300°F oven for 10 minutes or microwave briefly until heated through.
Light Onion Cornbread
Light onion cornbread made with sweet onions, olive oil, and black pepper. Lower in fat but full of flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 9 servings 1x
- Category: Cornbread
- Method: Bake
- Cuisine: Southern
Ingredients
- 2 tablespoons olive oil
- 1 medium sweet onion (chopped)
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1 teaspoon sugar (or to taste)
- 3/4 teaspoon salt
- 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.
Brown the onions. Heat the olive oil in a skillet over medium-low heat. Add the sweet onions and cook for 7 to 10 minutes, until they are light golden brown, stirring frequently. Set aside to cool.
Make the cornbread batter. In a large bowl, combine the flour, cornmeal, baking powder, sugar, salt, and pepper.
In a separate bowl, whisk the milk with the egg white. Add the cooled cooked onions and blend well. Add the wet mixture to the dry ingredients, stirring just until blended.
Bake. Spread the batter in the prepared pan and bake for 20-25 minutes, or until the sides begin to pull away from the pan.
Cool. Let the cornbread cool on a rack before loosening the sides and turning it out of the pan.
Nutrition
- Serving Size:
- Calories: 152
- Sugar: 2 g
- Sodium: 226.9 mg
- Fat: 3.8 g
- Carbohydrates: 25.4 g
- Fiber: 1.7 g
- Protein: 4.2 g
