Ingredients
4 tbsp. butter divided
1 tbsp. extra-virgin olive oil
1 yellow onion, cut into ¼” rings
1 1/2 c. yellow cornmeal
3/4 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 1/2 c. whole milk
2 large eggs
1 c. shredded gruyere
1 tbsp. fresh thyme leaves
Preparation
Step 1 Heat oven to 400°. Melt 3 tablespoons butter in microwave and set aside to cool slightly.Step 2In an 8" or 9" skillet over medium heat, melt remaining tablespoon butter. Add olive oil, then place onion rounds in skillet in an even layer. Season with salt and let cook, undisturbed, for 3 to 4 minutes, or until the undersides of the onions are golden. Flip onion rounds, season again with salt, and remove from heat.Step 3Make cornbread: a large bowl whisk together cornmeal, flour, baking powder, baking soda, salt, and pepper.Step 4In a medium bowl, whisk to combine milk, eggs, and melted butter. Make a well in dry ingredients, then pour wet mixture into the center and fold until just combined. Add gruyere and thyme and fold until incorporated evenly.Step 5Pour cornbread batter into skillet with onions and bake until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool 20 minutes, then carefully flip cornbread onto a large plate.
Made it? Let us know how it went in the comment section below!
