- 1/4 cup oil
- 1/2 cup minced onion
- 3 tablespoons minced parsley
- 1 cup yellow cornmeal
- 1 cup unbleached flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon thyme
- 1 egg
- 1 cup buttermilk
- Grease well an 8- or 9-inch baking pan.
- Preheat oven to 375°.
- In a skillet, heat oil and saute onion and parsley until tender.
- Meanwhile, mix together cornmeal, flour, baking powder, soda, salt, and thyme.
- Beat egg with buttermilk and add to dry ingredients with sauteed mixture.
- Turn batter into baking pan and bake for 25 to 30 minutes.
- We never have buttermilk in the house, but I do keep a can of dried buttermilk in the fridge. Reconstitute it according to package directions (ours says 1 cup water — added to the other liquids, and 1/4 cup powdered buttermilk — added to the dry ingredients).
Yellowed newspaper clipping in Nancy’s recipe box — can’t tell if it’s the Albany Times-Union, the Detroit Free Press, or the Baltimore Sun?
(4.00 out of 5)