Savory Walla Walla Onion Cornbread Delight
This delightful cornbread showcases the sweet, mild flavor of Walla Walla onions with a rich, buttery texture that makes it an irresistible side or standalone dish. Originating from a cherished recipe compiled by the Walla Walla Gardeners Association, this version has been adjusted for flavor, reducing the onion quantity from 6 to 4 to create a perfect balance. It's ideal for gatherings, picnics, or cozy family meals. Serve it warm with butter or alongside your favorite soups and stews for a comforting experience!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Walla Walla onions
4 (peeled and thinly sliced)
butter
3 tablespoons (unsalted, for sautéing)
yellow cornmeal
1 cup (uncooked)
flour
1 cup (all-purpose)
sugar
2 tablespoons (granulated)
baking powder
1 tablespoon (fresh)
salt
1 teaspoon (table salt)
shortening
1/3 cup (for cutting into dry ingredients)
egg
1 (large)
milk
1 cup (dairy or non-dairy)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Grease an 8x8x2-inch square baking pan with butter or non-stick spray.
3
In a large skillet over medium heat, melt the butter. Add the sliced Walla Walla onions and sauté them until they are soft and lightly browned, about 10 minutes. Ensure they are evenly cooked for maximum sweetness.
4
Once cooked, evenly distribute the sautéed onions across the bottom of the prepared baking pan.
5
In a separate mixing bowl, combine the yellow cornmeal, flour, sugar, baking powder, and salt. Whisk together until well blended.
6
Add the shortening to the dry mixture, and using a pastry cutter or your fingers, cut into the dry ingredients until the mixture resembles coarse crumbs.
7
In another bowl, beat the egg and mix it with the milk. Pour this mixture into the dry ingredients and stir gently until just combined—do not overmix as this can affect the texture.
8
Carefully pour the batter over the sautéed onions in the pan, ensuring it is evenly distributed.
9
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
10
Once done, allow it to cool for a few minutes before turning it out onto a serving plate. Cut into squares and serve hot with additional butter if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Walla Walla Onion Cornbread Delight?
It is a savory quick bread that highlights the sweet and mild flavor of Walla Walla onions with a rich, buttery texture.
What type of onions are recommended for this recipe?
The recipe specifically calls for Walla Walla onions due to their uniquely sweet and mild flavor profile.
How many onions should I use?
You should use 4 Walla Walla onions, which have been peeled and thinly sliced.
Why was the onion count reduced from 6 to 4 in this version?
The quantity was adjusted from the original Walla Walla Gardeners Association recipe to create a more perfect flavor balance.
What is the required oven temperature?
Preheat your oven to 350°F (175°C) before baking.
What size baking pan is needed?
The recipe requires an 8x8x2-inch square baking pan.
How do I prepare the baking pan?
Grease the pan with butter or a non-stick spray to prevent sticking.
How long should I sauté the onions?
Sauté the sliced onions in butter for about 10 minutes until they are soft and lightly browned.
Where do the onions go in the pan?
Distribute the sautéed onions evenly across the bottom of the prepared baking pan before adding the batter.
What dry ingredients are used in the cornbread?
The dry ingredients include yellow cornmeal, all-purpose flour, granulated sugar, fresh baking powder, and salt.
How much cornmeal is needed?
You will need 1 cup of uncooked yellow cornmeal.
What type of flour is used?
The recipe uses 1 cup of all-purpose flour.
How do I incorporate the shortening?
Cut the shortening into the dry ingredients using a pastry cutter or your fingers until the mixture looks like coarse crumbs.
How many eggs are required?
The recipe calls for 1 large egg.
Can I use non-dairy milk?
Yes, you can use either dairy or non-dairy milk for this recipe.
What is the proper way to mix the batter?
Pour the egg and milk mixture into the dry ingredients and stir gently until just combined.
Why should I avoid overmixing the batter?
Overmixing can negatively affect the final texture of the cornbread.
How long does the cornbread bake?
Bake the cornbread for 25 to 30 minutes.
How can I tell if the cornbread is finished baking?
The cornbread is done when a toothpick inserted into the center comes out clean.
How should I serve the cornbread?
Turn it out onto a serving plate, cut into squares, and serve hot with additional butter if desired.
Is this cornbread recipe vegetarian?
Yes, this recipe is suitable for vegetarians.
What makes this cornbread a good side dish?
Its savory profile makes it an excellent accompaniment to soups, stews, and holiday meals.
Who originally compiled the recipe this is based on?
The recipe was adapted from a version compiled by the Walla Walla Gardeners Association.
How much sugar is in the recipe?
The recipe uses 2 tablespoons of granulated sugar.
What kind of butter should I use for sautéing?
The recipe suggests 3 tablespoons of unsalted butter for sautéing the onions.
What is the preparation for the onions?
The onions should be peeled and thinly sliced before cooking.
What kind of salt should I use?
The recipe specifies 1 teaspoon of table salt.
Is the baking powder specific?
The recipe recommends using 1 tablespoon of fresh baking powder for the best rise.
Can this be served at picnics?
Yes, it is ideal for gatherings, picnics, or cozy family meals.
Does this recipe qualify as comfort food?
Yes, with its rich texture and savory onion flavor, it is categorized as a comfort food.