This cornbread is taken to the next level with a few twists on a traditional recipe. Made with beef broth, caramelized onions and a gooey cheese filling inside. One bite and your guests will be hooked!
¾ cup cornmeal
½ cup all-purpose unbleached flour
1½ teaspoons baking powder
1 teaspoon garlic powder
½ teaspoon salt
¾ cup beef broth (use the best quality)
1 table spoon unsalted butter (melted)
1 cup mixed Mexican shredded cheese blend
No nutrition information available
1. Peel and chop onions into strips. In a large skillet, heat some vegetable oil and cook onions until golden brown. Set aside.
2. In a bowl, mix together cornmeal with flour, baking powder, salt and garlic powder. Warm up beef broth and whisk it together with eggs. Combine wet and dry ingredients and mix until there are no more lumps. Stir in butter and mix.
3. Preheat the oven to 400 degrees F. Grease an 8 inch square Pyrex glass dish or baking pan. Pour about ½ of batter onto the bottom of the pan, scatter onions on top and sprinkle with cheese. Pour the rest of batter up on top. Sprinkle with coarsely grated black pepper. Bake for 20-25 minutes until the edges are golden brown. Cool slightly before slicing.