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Baking recipe · from the recipe book

Rosemary Cheddar Cornmeal Loaf with Caramelized Onion

A golden, slightly crumbly cornmeal loaf studded with sharp cheddar pockets, sweet caramelized onion and piney rosemary-garlic butter.

Rosemary Cheddar Cornmeal Loaf with Caramelized Onion

Ingredients

  • 1½ cups190 gAll-purpose flour
  • 1 cup120 gYellow cornmeal, whole-grain
  • 1¾ tsp8 gBaking powder
  • ¾ tsp3 gBaking soda
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 1 tbsp4 gDried rosemarycrumbled
  • 5 cloves15 gGarlicminced
  • 1½ medium160 gYellow onionthinly sliced
  • ⅓ cup70 gUnsalted butterdivided
  • 1⅓ cups shredded150 gCheddar cheesecut into 1/2-inch cubes
  • 1¼ cups (300 ml)280 gPlain kefir, low-fat
  • 2 large100 gEggs
  • 2½ tsp10 gGranulated sugar

Steps

  1. Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan with a little of the butter (taken from the first 15 g portion below).
  2. Melt 15 g of the butter in a skillet over medium-low heat, add the onion and cook, stirring often, 15 minutes until soft and deep golden. Transfer to a plate to cool.
  3. In the same skillet, melt the remaining 55 g of butter over low heat, add the garlic and rosemary and warm 1 minute until fragrant; remove from heat and let cool slightly.
  4. In a large bowl, whisk the flour, cornmeal, baking powder, baking soda, salt, black pepper and sugar.
  5. In a second bowl, whisk the egg and kefir, then whisk in the cooled rosemary-garlic butter.
  6. Pour the kefir mixture into the flour mixture and stir just until no dry streaks remain. Fold in the cheddar cubes and three-quarters of the cooled onion.
  7. Scrape the batter into the pan, smooth the top and scatter the remaining onion over it.
  8. Bake 50 to 55 minutes, until deep golden and a toothpick in the center comes out clean (aside from melted cheese).
  9. Cool in the pan 10 minutes, then turn out onto a rack and cool at least 30 minutes before cutting into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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