Prep 15 mins
Cook 45 mins
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.
- 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
- Preheat oven to 375°F
- Mix flour, cornmeal, baking powder, 2 tablespoons of the cheese, garlic, black pepper and salt in a bowl; set aside.
- 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.
- Add egg, milk, and honey to onions and stir well. Add onion mixture to bowl with flour mixture and stir until blended.
- 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.
- Bake for 25 to 30 minutes, then slice and serve. Enjoy!
This was really good. Made it per the recipe with one error however. I started just adding all the ingredients not reading that I was supposed to use part of the oil for sauteing not just throwing it it. So my olive oil was a higher amount when mixed in. But I agree with the other posters the flavors in here just really popped out. We enjoyed it with baked potato soup. I will note that warm ups as left overs were not as moist.
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.
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]