Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Butter |
| 1 large | Onion; chopped |
| 1 cup | Cooked corn |
| 2 cups | Buttermilk |
| 1 \N | Egg |
| 1 teaspoon | Salt |
| 1 teaspoon | Pepper |
| 2 cups | Yellow cornmeal |
| 2 tablespoons | Flour |
| 1 tablespoon | Baking powder |
| 1 teaspoon | Baking soda |
| ⅓ cup | Sugar |
Melt butter in heavy skillet and saute onion in it until brown, about 10 minutes. Stir in corn. Set aside to cool. In a medium bowl, whisk buttermilk, egg, salt and pepper to blend. Combine remaining dry ingredients in a large bowl. Whisk in buttermilk mixture. Stir in onion and corn. Pour batter into buttered 9-inch pie plate. Bake at 350 degrees until brown and firm, about 50 minutes. Cut into wedges to serve.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.