Texas-Style Caramelized Onion & Chili Cornbread: A Bold Twist on a Southern Staple

Photo bymiss wulan

When it comes to the bold flavors of Texas, few dishes capture the spirit better than cornbread. But this isn’t just any cornbread—it’s a decadent, savory twist that features caramelized onions, green chilies, and a touch of sweetness from brown sugar. The Caramelized Onion & Chili Buttermilk Cornbread is a Texan take on a classic Southern staple, elevating it with rich flavors and just the right amount of heat.

Whether you’re serving it at a backyard barbecue, a family dinner, or just craving something hearty and flavorful, this cornbread is sure to become a favorite. Texas cuisine is known for its boldness, and this dish brings together a beautiful blend of textures and tastes. The caramelized onions provide a slightly sweet, melt-in-your-mouth base, while the chilies add a pop of heat, perfectly balanced by the creamy cheddar and rich buttermilk batter.

Let’s dive into this mouthwatering recipe that combines all the best flavors Texas has to offer, from its hearty portions to its love of all things spicy.

Recipe: Texas-Style Caramelized Onion & Chili Buttermilk Cornbread

Ingredients:

• 3 tbsp butter
• 1 cup thinly sliced yellow onion
• (1) 4 oz can green chilies
• 1/2 tsp chili powder (divided)
• 3 tbsp brown sugar (divided)
• 1.5 cups all-purpose flour
• 1 cup yellow cornmeal
• 4 tbsp granulated sugar
• 1 tsp salt
• 1/2 tsp baking soda
• 2 tsp baking powder
• 1 1/4 cup buttermilk
• 2 eggs, lightly beaten
• 1/4 cup melted butter
• 1 cup sharp cheddar cheese, shredded

Instructions:

1. Caramelize the Onions: Begin by melting 3 tablespoons of butter in a 10-inch cast iron skillet over medium heat. Add the thinly sliced onions and half of the chili powder. Cook until the onions become translucent and start to caramelize, about 5-7 minutes. Add 1 tablespoon of brown sugar, stirring for another minute, and then remove from heat. Set the onion mixture aside.
2. Prepare the Dry Ingredients: In a large mixing bowl, combine the granulated sugar, remaining brown sugar, cornmeal, flour, baking powder, baking soda, salt, and the rest of the chili powder. Mix until all ingredients are well-distributed.
3. Mix the Wet Ingredients: In a separate bowl, whisk together the buttermilk, lightly beaten eggs, and melted butter.
4. Combine: Pour the wet ingredients into the dry mixture and gently mix until everything is just combined—be careful not to overmix. Fold in the shredded cheddar cheese and the can of green chilies.
5. Bake: Pour the cornbread mixture into the skillet, on top of the caramelized onions. Spread it evenly and smooth the top. Bake at 425°F for approximately 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
6. Serve: Let the cornbread cool slightly before slicing and serving. For an extra treat, serve it with warm honey butter on the side.

The Heart of Texas in Every Bite

This Caramelized Onion & Chili Buttermilk Cornbread is not just a side dish—it’s a standout on any table. Whether paired with a smoky barbecue, a bowl of chili, or enjoyed on its own, it encapsulates the rich flavors that Texas is famous for. The combination of sweet caramelized onions, spicy green chilies, and the sharp bite of cheddar brings a perfect balance of heat and sweetness. The cornbread’s moist, buttery crumb is enriched by the buttermilk, making every bite unforgettable.

Try it at your next gathering, and watch how quickly it disappears from the table!

Here’s a fantastic recipe for Caramelized Onion & Chili Buttermilk Cornbread that brings together the perfect combination of sweet caramelized onions, a touch of heat from green chilies, and the richness of buttermilk. It's inspired by the bold flavors of Texas, where cornbread is often made in cast iron skillets for that perfect crispy edge and moist interior.

Ingredients:

• 3 tbsp butter
• 1 cup thinly sliced yellow onion
• 4 oz can green chilies
• 1/2 tsp chili powder (divided)
• 3 tbsp brown sugar (divided)
• 1.5 cups all-purpose flour
• 1 cup yellow cornmeal
• 4 tbsp granulated sugar
• 1 tsp salt
• 1/2 tsp baking soda
• 2 tsp baking powder
• 1 1/4 cup buttermilk
• 2 eggs, lightly beaten
• 1/4 cup melted butter
• 1 cup sharp cheddar cheese, shredded

Instructions:

1. Caramelize the onions: Heat 3 tbsp butter in a cast iron skillet over medium heat. Add onions and half the chili powder, cooking until they become soft and golden. Stir in 1 tbsp brown sugar and cook another minute, then remove from heat.
2. Mix dry ingredients: In a large bowl, combine the flour, cornmeal, granulated sugar, remaining brown sugar, baking powder, baking soda, salt, and remaining chili powder.
3. Prepare wet ingredients: In a separate bowl, whisk together the buttermilk, eggs, and melted butter. Pour the wet mixture into the dry ingredients and stir until just combined. Don’t overmix.
4. Add extras: Gently fold in the cheddar cheese and green chilies.
5. Bake: Pour the batter over the caramelized onions in the skillet and bake at 425°F for about 25 minutes or until the cornbread is golden brown and a toothpick comes out clean.
6. Serve: For an extra treat, serve with warm honey butter.

What makes this recipe special?

The rich flavors from caramelized onions and green chilies perfectly balance the sweet and savory elements in this cornbread. Baking it in a cast iron skillet ensures a crispy crust, which is essential for authentic southern-style cornbread​(The Gracious Wife)​(Kudos Kitchen by Renee).

For more ideas on spicing up your cornbread, you can try adding variations like Vidalia onions or experimenting with different cheese blends for added depth​(Grits and Gouda)​($5 Dinners).