Wednesday, November 27, 2019

Rosemary Spoon Cornbread with Crispy Onions

You know tomorrow is Thanksgiving when you have homemade pumpkin pie for dinner. I am SO far behind in posting my recipes but I just have to share this one I made earlier in the week because it was so gosh darn a-maize-ing (there, I got my corn pun out of the way). I think spoon cornbread is one of my all-time favorite sides, I could just eat it for the whole meal. The texture is almost like if a pudding and a bread had a delicious food baby and then you decided to add some fresh herbs to the mix AND crispy fried onions because this IS a holiday after all and what is a holiday without a little indulgence?

Rosemary Spoon Cornbread with Crispy Onions

Makes 10-12 servings


2/3 cup yellow cornmeal
2/3 cup flour
3 TBS sugar
1 TBS baking powder
1 tsp salt
2 TBS vegetable OR olive oil
1 cup light sour cream OR Greek yogurt (I used a half cup of each)
1/2 cup salted butter, melted
1 egg
1 15-ounce can regular corn, drained (can also use frozen kernels)
1 15-ounce can cream-style corn
1/2 teaspoon salt
1 1/2 cups crispy onions (I buy the ones in the salad section)
1/2 tsp of chopped fresh rosemary

1. Preheat the oven to 350. Combine the cornmeal, flour, baking powder, sugar, salt, and oil in a bowl. Work the mixture with a fork until no longer clumpy.

2. In a separate bowl, whisk the Greek yogurt, sour cream, butter, and egg until smooth. Add the corn, cream corn, fresh rosemary, and dry mix from step one, and stir until just combined.

3. Pour into a greased 9×13 baking dish and bake for 30 minutes. Remove from oven, top with crispy onions, and return to oven for 5 minutes. Remove from oven and let stand for 10 minutes. Store leftovers in the fridge for up to 1 week.

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