Basil Onion Corn Bread

Name: Basil Onion Corn Bread
Ingredients: 1 small sweet onion, finely chopped; ~1 teaspoon vegetable oil; pinch of salt; 1 cup all-purpose flour ?; 1 cup cornmeal; 2 TB packed light brown sugar?; 1 1/2 tsp. baking powder; 1/4 tsp. baking soda?; 1/2 tsp. Kosher salt?; 1 cup plain Greek yogurt; 3/4 cup raw fresh corn kernels (from 3-4 ears of corn); 1 tablespoon finely chopped fresh basil; 1 large egg?; 1/2 cup whole milk?; 1/4 cup (1/2 stick) butter, melted and cooled, plus more for pan

15 ingredients

5 steps

Ingredients

1 small sweet onion, finely chopped
~1 teaspoon vegetable oil
pinch of salt
1 cup all-purpose flour ?
1 cup cornmeal
2 TB packed light brown sugar?
1 1/2 tsp. baking powder
1/4 tsp. baking soda?
1/2 tsp. Kosher salt?
1 cup plain Greek yogurt
3/4 cup raw fresh corn kernels (from 3-4 ears of corn)
1 tablespoon finely chopped fresh basil
1 large egg?
1/2 cup whole milk?
1/4 cup (1/2 stick) butter, melted and cooled, plus more for pan

Directions

1

In a small skillet, saute the onion in oil with a pinch of salt until the onion is soft and caramelized. Let cool slightly.
2

Heat oven to 400. Melt butter and let cool slightly. Butter an 8 inch square baking pan. (You can use the butter wrapper like Merrill does.)
3

In a medium bowl, whisk together flour, cornmeal, brown sugar, baking powder, baking soda and salt.
4

In a small bowl, whisk together yogurt, egg, milk, onion and 1/4 cup melted butter. Gently fold wet ingredients into dry ingredients, being careful not to overmix. Stir in fresh corn and basil.
5

Pour batter into pan; smooth top. Bake cornbread 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let cool and serve from the pan. (It's summer. You don't have to wash another plate!)