Recipes
Ellen King’s Caramelized Onion And Parm Cornbread
Makes 8-16 servings
The rich, caramel flavor of the onions and umami from the Parmesan brings out the distinct flavors of the heritage corn-meal we use.
Image Credits
Photo by John Lee
ingredients
For the caramalized onions
- 12 grams (1 tablespoon) olive oil
- 14 grams (1 tablespoon) unsalted butter
- 200 grams (1 medium) yellow onion, dice
For the batter
- 225 grams (1½ cups) fine-milled heritage cornmeal
- 225 grams (13/4 cups) sifted heritage flour (SWS), such as White Sonora or Richland
- 55 grams (1/4 cup) sugar
- 2 grams (1 teaspoon) freshly grated lemon zest
- 12 grams (21/4 teaspoon) baking powder
- 3 grams (½ teaspoon) fine sea salt
- 75 grams (½ cup) starter
- 150 grams (about 3 large) eggs
- 350 grams (1½ cups) buttermilk
- 113 grams (½ cup) unsalted butter, melted, plus more for the pan and for serving
- 90 grams (1 cup) grated Parmesan cheese
Method
- To make the caramelized onion, heat the olive oil and butter in a large sauté pan over medium heat. Add the onion and cook for 15 minutes, or until tender and caramelized, stirring occasionally and lowering the heat as necessary to ensure the onions don’t burn. Remove the pan from the heat and set aside to cool.
- To make the batter, combine the cornmeal, flour, sugar, lemon zest, baking powder, and salt in a large bowl.
- In a separate large bowl, whisk together the starter, eggs, buttermilk, and melted butter. Add the egg mixture to the flour mixture and stir with a wooden spoon or rubber spatula to combine. Gently fold the caramelized onion and Parmesan into the dough.
- Butter an 8-inch [20-centimeter] square baking pan or an 8-inch [20-centimeter] round cast-iron pan. Pour the batter into the pan. Bake for 10 minutes. Lower the oven to 350°F [175°C] and bake for 20 minutes more, or until light gold on the top and a metal skewer or toothpick inserted into the center comes out clean.
- Let cool in the pan for 5 minutes. Slice into 16 squares (or 8 triangles if using a round cast-iron pan) and serve warm with butter. Or store in an airtight container and enjoy the next day. The cornbread can be frozen for up to 2 months in a resealable plastic bag. To reheat, place the cornbread in a sealed aluminum foil pouch and bake at 325°F [160°C] for 8 to 10 minutes, or until warm.
Divider
Recipe excerpted fromHeritage Baking by Ellen King with permission by Chronicle Books, 2018.Links
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