Parmesan Corn Bread Pie

Sharon123's Note:

Slices of this cheesy topped corn bread pie go great with steaming bowls of chili or hearty stews! I haven't tried this yet, but sounded so good, and put here for safekeeping. Taken from Whole Foods.

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Servings: 8

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1 tablespoon baking powder
• 1/4 cup grated parmesan cheese
• 1 teaspoon granulated garlic
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 3 tablespoons olive oil
• 1/2 yellow onion, finely chopped
• 1 egg
• 1 cup milk
• 2 tablespoons honey

Directions:

1. Preheat oven to 375°F
2. Mix flour, cornmeal, baking powder, 2 tablespoons of the cheese, garlic, black pepper and salt in a bowl; set aside.
3. Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the onions and cook until golden brown and starting to caramalize, about 15 minutes. Move to a large bowl, making sure to scrape out and include all of the oil from the skillet, and set aside to let cool slightly.
4. Add egg, milk, and honey to onions and stir well. Add onion mixture to bowl with flour mixture and stir until blended.
5. Use the remaining 1 tablespoon oil to grease a 9-inch pie plate. Pour the batter into the pie plate and sprinkle top with remaining 2 tablespoons cheese.
6. Bake for 25 to 30 minutes, then slice and serve. Enjoy!

Reviews

[Bobbie]

A very nice change from regular corn bread. I made this to accompany another of Sharon's recipes, #108849, Stick to Your Ribs Soup. It was perfect! I didn't have any grated parmesan so used shredded. It worked fine in the bread, but the paarmesan that was sprinkled over the top got a little crispy. I will definitely make sure I have the grated on hand for the next time. It was great heated up the next day with some of the leftover soup. This was made for the cookathon at Kittencalskitch in memory of Sharon's beloved husband.

[Sydney Mike]

Made this to serve with a lasagna the other day & have as leftovers with some of my own chicken chili later today! Definitely different (& in the nicesest of ways) from my usual cornbread, & we particularly enjoyed the flavor combo from the freshly grated cheese & the garlic, & I was a bit generous with both of those ingredients! A winner of a recipe, for sure! [Recipenapped & made in the Vegetarian/Vegan Recipe Swap 23]

[Lalaloula]

This was so yummy, Sharon! We loved the onion, honey and parmesan cheese together, what a great combination! The conbread came out dense on the inside, crunchy on the outside and very moreish! :)
I made this vegan using a flax egg, but other than that stuck to your recipe and loved it! THANK YOU SO MUCH for sharing a keeper with us!
Made and reviewed for the All you can eat buffet in the Cooking Games with Friends Forum July 2011.