From Cynthia Peters of From the Farm Cooking School at Maison Maitland in Brockville, Ontario. Serve this sensational cornbread with hot pepper jelly. If desired, stir the cooked onions into the batter before baking or simply omit them. Cynthia recommends adding other vegetables such as mushrooms, peppers or zucchini at the sauté stage, for a twist that gives more texture.
1 tbsp vegetable oil
Half of medium onion, peeled, finely chopped
1½ cups cornmeal
½ cup all-purpose flour
2 tsp baking powder
1 tsp salt
1½ cups buttermilk
3 eggs, lightly beaten
⅓ cup unsalted butter, melted
1 tbsp liquid honey
1 cup frozen, canned drained or fresh corn kernels
¼ cup chopped fresh chives
Preheat oven to 425F (220C).
In 10-inch (25 cm) iron skillet or other ovenproof frying pan, heat oil over medium heat. Swirl pan to ensure sides of pan are coated in oil. Cook onions for 5 minutes or until soft and caramelized.
Meanwhile, in large bowl stir together cornmeal, flour, baking powder and salt. In another bowl, stir together buttermilk, eggs, butter and honey; pour over dry ingredients and stir just until moistened. Stir in corn and chives. Pour batter into hot skillet on top of onions. Bake in centre of oven for 30 minutes or until golden on top and tester inserted in centre comes out clean.
Cut into wedges to serve. Serve warm with butter or red pepper jelly.
Makes 1 loaf.