Basil Onion Corn Bread
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Author Notes: My go-to cornbread recipe has resided on my computer for so long that I can’t remember where I got it. It is rich, sweet and buttery and everyone loves it. I decided to try modifying it to make a savory corn bread—something you would serve with a big salad for lunch, or with grilled fish and vegetables for dinner. I especially like to make it when corn is in season, but it can be made with frozen corn. - drbabs - drbabs
Food52 Review: When I saw and smelled this gorgeous, aromatic corn bread baking, the words “comfort food” immediately came to mind. One bite, though, proved it to be so much more. With a generous quantity of fresh corn kernels, a light savory fragrance of onion, and just the right touch of bold, mid-summer basil, this is hands down one of the best corn breads I’ve ever tasted. In fact, it’s somewhat addictive. I served this with big bowls of hearty chili -- remember, it’s summer here in the Bay Area -- and it was a huge hit. We're all looking forward to having this again soon!! ;o) - AntoniaJames - AntoniaJames
Serves 1 8x8" cornbread
- 1 small sweet onion, finely chopped
- ~1 teaspoon vegetable oil
- pinch of salt
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 TB packed light brown sugar
- 1 ½ tsp. baking powder
- ¼ tsp. baking soda
- 1/2 tsp. Kosher salt
- 1 cup plain Greek yogurt
- ~3/4 cups raw fresh corn kernels (from 3-4 ears of corn)
- 1 tablespoon finely chopped fresh basil
- 1 large egg
- 1/2 cup whole milk
- 1/4 cup (1/2 stick) butter, melted and cooled, plus more for pan
- In a small skillet, saute the onion in oil with a pinch of salt until the onion is soft and caramelized. Let cool slightly.
- Heat oven to 400. Melt butter and let cool slightly. Butter an 8 inch square baking pan. (You can use the butter wrapper like Merrill does.)
- In a medium bowl, whisk together flour, cornmeal, brown sugar, baking powder, baking soda and salt.
- In a small bowl, whisk together yogurt, egg, milk, onion and ¼ cup melted butter. Gently fold wet ingredients into dry ingredients, being careful not to overmix. Stir in fresh corn and basil.
- Pour batter into pan; smooth top. Bake cornbread 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let cool and serve from the pan. (It's summer. You don't have to wash another plate!)
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Corn off the Cob
- This recipe was entered in the contest for Your Best Recipe Using Fresh Basil
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over 1 year ago blue_iris
I made your corn bread to accompany some chili I had in my freezer. The bread was was very easy to make, and it was delicious, very moist and flavorful. Onions, basil and Greek yogurt are not your regular corn bread ingredients, but wow, this corn bread made the meal seem very special.
almost 2 years ago sdebrango
Suzanne is a trusted source on General Cooking.
I have wanted a really good recipe for cornbread, this look so good. I will try this.
almost 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Oh, I hope you do and that you like it! Thanks for commenting.