Skillet Cornbread with Caramelised Onion and Herb

Ingredients

Caramelised onions:

1 large onion

3 tbsp balsamic vinegar

2 tbsp brown sugar

1 tbsp rosemary, chopped

1 tbsp olive oil

Skillet Cornbread:

1 ½ c yellow cornmeal

1 c plain flour

1 tbsp baking powder

1 tbsp sugar

1 tsp salt

1 tsp paprika

1 c buttermilk

½ cup sour cream

2 eggs

5 tbsp Westgold Unsalted Butter, melted

2 tbsp fresh thyme

½ c fresh corn kernels

½ c mozzarella cheese, grated

Method

To make the caramelised onions:

Heat a medium skillet over low heat. Peel and cut the onion into thin slices.

Pour the oil into the pan, then add the onions. Stir for a few minutes and then add the brown sugar, balsamic vinegar, and rosemary.

Cook for 10-15 minutes, stirring often, until the onions have softened and caramelised. Remove from the skillet and set aside.

To make the cornbread:

Preheat the oven to 200°C. Grease a large cast iron skillet or a 20cm cake tin.

In a large mixing bowl, whisk together the cornmeal, flour, baking powder, sugar, salt, and paprika. In another bowl, whisk together the buttermilk, sour cream, eggs, and melted butter.

Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the caramelised onions, thyme, corn kernels, and cheese.

Pour the batter into the skillet or tin. Bake for 20-25 minutes until the top is golden brown and a skewer comes out clean. Serve warm with butter.