- 1 box Hodgson Mill Cornbread and Muffin Mix
- 1 egg
- 2/3 cup milk
- 2 Tbsp olive oil, or butter, for making carmelized onions
- 1 large onion, or 2 small medium onions, chopped
- 1/2 tsp rosemary, or 1 Tbsp fresh, chopped
- 1 Tbsp balsamic vinegar
- dash salt
- 1 cup caramelized onions, save 3 Tbsp for toppings
- 1 tsp butter, substitute olive oil or vegetable
Caramelized Onion and Rosemary Cornbread Muffins
- Preheat oven to 400˚ F. Grease 6 muffin tins or an 8” x 8” x 1-1/2” baking pan. (I don’t recommend using cupcake liners, unless they are made of foil, and sprayed with nonstick spray. This mix sticks to paper like the dickens.)
- Pour contents of Hodgson Mill Cornbread and Muffin mix into a medium-sized bowl.
- Add 1 cup caramelized onions (reserving 3 Tablespoons for the topping) and the teaspoon butter/oil/olive oil. Stir well; making sure all the dry mix is moistened.
- Add milk and egg. Mix until just blended.
- Pour into prepared muffin tins or baking pan. Sprinkle the remaining 3 Tablespoons onions evenly on top of batter.
- Bake for 18-20 minutes, or until toothpick inserted in center comes out clean (Careful, the onions may make the cornbread muffins look shiny even if they’re done.)
Rosemary Balsamic Caramelized Onions
- Heat a medium saucepan on medium-low. When pan is heated, add olive oil or butter.
- When the olive oil is heated (bubbles form inside the puddle’s edges) or the butter is melted and simmering, add the chopped onions. Stir to coat them in the oil/butter. Add dash of salt.
- Cook over low heat, gently stirring every few minutes, for about 15-18 minutes. If you use a nonstick pan, you can get away with less stirring; if you have stainless steel, the onions will brown better but you will have to watch them like a hawk. If at any time the onions start to get browned and crispy or stick to the pan, turn down the heat. If they seem dry, add a tiny splash more oil to coat them.
- After 15-18 minutes, when the onions are browned, a little stringy and in the smelling-delicious phase, add rosemary. Continue stirring and cooking until you can smell the rosemary, about 2-3 minutes.
- Drizzle onions with balsamic vinegar. Stir everything a few times to mix well and take any bits of onion off the bottom of the pan. Cook 1 minute longer.
- Remove from heat. Let cool to use immediately (cool before adding to mixture, or you’ll cook the egg!), or let cool and keep in sealed container in fridge or freezer for later use. Makes about 1 cup caramelized onion.
Note: Caramelized onions can also be made in your slow cooker. This recipe makes 2-3 cups.
Put ¼ cup olive oil or butter and 4-6 chopped onions into the slow cooker. Turn slow cooker on low and let cook for about 6 hours (your slow cooker may need more or less time. If yours doesn’t run too hot, you could let it cook overnight.) Note: You may cut this recipe in half if you wish.
Makes 6 medium size muffins
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