A great accompaniment for spicy stews and chillies, or just with a salad for lunch
Nutrition per serving
50g butter, plus extra for greasing
1 small onion, finely chopped
225g fine cornmeal
140g plain flour
1 tbsp sugar
2 tsp baking powder
1½ tsp salt
2 x 284ml cartons buttermilk (or same quantity semi-skimmed milk with a squeeze of lemon juice)
Heat oven to 230C/fan 210C/gas 8. Smear some butter all over a 23cm cake tin or ovenproof frying pan. Melt the butter in a separate pan. Tip in the onion and cook over a gentle heat for 5 mins until softened.
Meanwhile tip all the dry ingredients into a large mixing bowl. Beat together the buttermilk and eggs in a separate bowl, then stir in the buttery onions. Pour over the dry ingredients and mix together until just combined and you have a batter.
Pour the batter into the cake tin or frying pan and smooth the top with a knife. Bake for 25 mins until golden and a skewer inserted in the centre comes out clean. Cool in the pan for 10 mins, then turn out, cut into wedges and serve. You can make up to 2 days ahead and store in an airtight container, or freeze for up to 1 month.
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