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Vidalia Onion Skillet Cornbread

Vidalias caramelized in butter and folded into a buttermilk batter, baked in a screaming-hot cast-iron skillet. The onions go sweet, the crust goes dark, and neither is optional.

In season
May – Jun
Time
45 minutes
Serves
8
Vidalia Onion Skillet Cornbread

Method

  1. 01

    Preheat the oven to 425°F with a 10-inch cast-iron skillet inside.

  2. 02

    Melt 2 tablespoons of butter in a separate pan and cook the onions over medium-low heat until soft and golden, about 15 minutes. Let cool slightly.

  3. 03

    Whisk the cornmeal, flour, baking powder, and salt together. In a separate bowl, whisk the buttermilk and eggs.

  4. 04

    Combine the wet and dry ingredients, then fold in the cooked onions.

  5. 05

    Carefully remove the hot skillet, add the remaining butter and swirl to coat, then pour in the batter — it should sizzle.

  6. 06

    Bake 20–22 minutes until deep golden and a toothpick comes out clean. Rest 5 minutes before slicing.