Golden Sweet Onion Cornbread

Directions

1. 1

   In a 10-in. cast-iron skillet, melt 2 tablespoons butter and tilt to coat bottom and side. Add onion, jalapeno and 1/4 teaspoon chili powder; cook over medium-low heat until onion is lightly browned and tender. Stir in 1 tablespoon brown sugar until dissolved; set aside.
2. 2

   In a large bowl, combine flour, cornmeal, sugar, baking powder, salt, baking soda, and remaining chili powder and brown sugar. In a small bowl, whisk buttermilk, eggs and melted butter. Stir into dry ingredients just until moistened. Fold in cheese and chiles.
3. 3

   Pour over onion mixture in skillet. Bake at 425° for 20-25 minutes or until golden brown. Meanwhile, for cranberry butter, in a small saucepan, cook sauce and zest over low heat until heated through. Cool completely.
4. 4

   Let cornbread stand for 10 minutes. Invert onto a serving platter; cut into wedges. Pour cranberry mixture over softened butter; serve with cornbread.