Ingredients
- 1 cup all-purpose flour, preferably unbleached
- 1 cup cornmeal (stone-ground)
- 1/4 cup freshly grated Parmesan cheese
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 egg, beaten
- 1 cup buttermilk – see substitutions in Notes below
- 3/4 cup water
- 1/4 cup vegetable oil
- 2 tablespoons chopped yellow onion
Instructions
- Preheat oven to 425 degrees. Grease a 7 by 11-inch baking dish and place in oven while it preheats (works best not to use a glass dish).
- In a large mixing bowl, stir together the flour, cornmeal, cheese, baking soda, baking powder and salt. Set aside.
- In another bowl, whisk together the egg, buttermilk, water, oil and chopped onion. Pour into the flour mixture all at once and stir just until blended; don’t overmix.
- Pour the batter into the hot baking pan and bake for about 25 minutes, or until a tester inserted in the middle comes out clean.
- Cut into 10 squares and serve warm.
Notes
Buttermilk substitutions: In place of the buttermilk, add 1/4 cup powdered buttermilk to the dry ingredients and 1 cup water to the wet ingredients. Alternatively, King Arthur Flour recommends whisking together 1/3 cup Greek yogurt and 2/3 cup 1% milk.
High altitude: No adjustments are necessary.
Make ahead: Can be made up to 2 days ahead, well wrapped and refrigerated. Can also be frozen for up to 1 month. Bring to room temperature, wrap in foil and warm in a 325 degree oven for 10 to 15 minutes.
- Category: side dishes, quick breads, easy entertaining
- Method: Bake
- Cuisine: Southern