- Prep Time
- 25 mins
- Total Time
- 1 h
- Makes
- 16 servings
Ingredients
- 1/4 cup
- butter
- 60 mL
- 1
- large Vidalia or sweet onion, thinly sliced (about 3 cups/750 mL)
- 1/2 tsp
- pepper
- 2 mL
- 1 cup
- Bob’s Red Mill Whole Grain Medium Cornmeal
- 250 mL
- 1 cup
- Bob’s Red Mill Corn Flour
- 250 mL
- 1/4 cup
- Bob’s Red Mill Natural Raw Whole Flaxseed
- 60 mL
- 2 tsp
- Bob’s Red Mill Gluten Free Baking Powder
- 10 mL
- 1 tsp
- Bob’s Red Mill Gluten Free Baking Soda
- 5 mL
- 1 tsp
- xanthan gum
- 5 mL
- 1/2 tsp
- salt
- 2 mL
- 3/4 cup
- buttermilk
- 175 mL
- 1/2 cup
- creamed corn
- 125 mL
- 2
- eggs, beaten
- 2 tbsp
- honey
- 30 mL
- 2 cups
- shredded old Cheddar cheese, divided
- 500 mL
- 1 tbsp
- finely diced red chili pepper (optional)
- 15 mL
Directions
Step 1
Preheat oven to 350°F (180°C). Spray or brush an 8-inch (20 cm) square baking pan with vegetable oil and set aside. Melt butter in skillet over medium heat. Stir in onion and cook until golden, about 20 minutes. Remove from heat. Stir in pepper; set aside to cool.
Step 2
In a large mixing bowl, combine cornmeal, corn flour, flaxseed, baking powder, baking soda, xanthan gum and salt; mix to blend evenly. Stir in buttermilk, corn, eggs and honey until combined. Stir in 1 1/2 cups (375 mL) Cheddar cheese and 3/4 cup (175 mL) onion mixture into batter.
Step 3
Pour batter into prepared pan and smooth top. Garnish with remaining onion mixture, remaining Cheddar cheese, and red chili pepper (if using). Bake for 35 minutes, or until golden brown around edges and a toothpick comes out clean when inserted into centre of loaf. Let cool in pan to room temperature; remove from pan and let cool completely. Store in airtight container.
Tip
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Nutrition Facts
- Nutrition Description:
- 1/16 of the recipe
- Calories:
- 170
- Fat:
- 9 g
- Carbs:
- 18 g
- Fibre:
- 3 g
- Cholesterol:
- 45 mg
- Protein:
- 6 g
- Sodium:
- 380 mg
