1/4 cup of butter
(plus 1 tablespoon more)
1 onion
1 cup of cornmeal
1 cup of all-purpose flour
6 tablespoons of sugar
1 tablespoon of baking powder
3/4 teaspoon of baking soda
3/4 teaspoon of salt
1/2 cup of whole milk
1 egg
1 tablespoon of pepper
(plus 1 tablespoon more)
1 onion
1 cup of cornmeal
1 cup of all-purpose flour
6 tablespoons of sugar
1 tablespoon of baking powder
3/4 teaspoon of baking soda
3/4 teaspoon of salt
1/2 cup of whole milk
1 egg
1 tablespoon of pepper
| The Bakery Chef presents ... Savory Cornbread at The Fatted Café |
| | Back to the Lobby | The Dinner Menu | More Bread | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
Dice the onion, and caramelize them in a saucepan with a tablespoon of
butter. Meanwhile melt the other 1/4-cup of butter in another small
saucepan.
In a mixing bowl, sift together all of the dry ingredients, and add the milk
and melted butter. Stir to mix but do not over stir. Fold in the onions.
Bake in a muffin pan at 350 degrees for fifteen to twenty minutes until
golden brown. Serves four.
butter. Meanwhile melt the other 1/4-cup of butter in another small
saucepan.
In a mixing bowl, sift together all of the dry ingredients, and add the milk
and melted butter. Stir to mix but do not over stir. Fold in the onions.
Bake in a muffin pan at 350 degrees for fifteen to twenty minutes until
golden brown. Serves four.