Onion-Parsley Corn Bread

  • 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
  1. Grease well an 8- or 9-inch baking pan.
  2. Preheat oven to 375°.
  3. In a skillet, heat oil and saute onion and parsley until tender.
  4. Meanwhile, mix together cornmeal, flour, baking powder, soda, salt, and thyme.
  5. Beat egg white with buttermilk and add to dry ingredients with sauteed mixture.
  6. 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?

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