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Mexican Corn and Cheese Bread

Barb Long
Another favorite from the Moosewood cookbook, goes great with the Green Chile Stew
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Ingredients
  

  • 1 cup unbleached white flour
  • 1 cup yellow corn meal
  • 1 egg
  • 2 tbsp honey
  • 3 tbsp baking powder
  • ½ tsp salt
  • 1 cup milk or milk alternative(oat works best)
  • ¼ cup olive oil
  • ½ cup finely minced onion
  • 1 cup corn kernels (fresh or frozen)
  • ½ cup grated cheddar cheese

Instructions
 

  • Heat olive oil in a small skillet.
  • Add minced onion and saute over medium heat 5-8 minutes or until onion is soft and translucent. Set aside to cool.
  • Beat together egg, honey and milk.
  • Combine thoroughly together flour, corn meal, baking powder and salt.
  • Combine milk mixture and cornmeal mixture. Mix until well blended.
  • Add corn kernels, sauteed onions (be sure to scrape in all the excess olive oil from the pan!) and grated cheese. Mix well.
  • Spread into well-buttered 8 inch square pan. Bake at 375 for 25-30 minutes, or until brown and firm on top.