rosemary onion cornbread

* a food & drink magazine holiday, 2001 recipe (from the lcbo)

ingredients:

1 tablespoon butter
1 small onion, diced
1 cup cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cayenne pepper
3 tablespoons coarsely chopped fresh rosemary
1 cup buttermilk
2 eggs
1/2 cup melted butter, melted and cooled
small sprigs of rosemary or fresh parsley for topping

directions:
1. Preheat oven to 375 F. Grease a 9" x 5" loaf pan.

2. Melt butter in small frying pan over medium-low heat. Add onion; cook until tender, about 5 minutes. Cool. In a large bowl, using a fork, stir cornmeal with flour, baking powder, baking soda, salt and cayenne until well blended. Stir in rosemary and cooled onion.

3. In a medium bowl whisk buttermilk with eggs and 1/2 cup melted butter. Add to flour mixture, stirring just until combined. Turn into loaf pan smoothing top. Scatter small sprigs of rosemary or parsley on batter.

4. Bake in centre of preheated oven until tooth pick inserted in the middle comes out clean, about 40 minutes. Turn out onto a rack and cool completely.

notes: