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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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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. Ingredients:
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!
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