- 50g butter, plus extra for greasing
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 small onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 225g fine cornmeal
- 140g plain flour
- 1 tbsp sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- 2 tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 1½ tsp salt
- 2 x 284ml cartons buttermilk (or same quantity semi-skimmed milk with a squeeze of lemon juice)
There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…
- 2 eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
Heat oven to 230C/fan 210C/gas 8. Smear some butter all over a 23cm cake tin or ovenproof frying pan. Melt the butter in a separate pan. Tip in the onion and cook over a gentle heat for 5 mins until softened.
Meanwhile tip all the dry ingredients into a large mixing bowl. Beat together the buttermilk and eggs in a separate bowl, then stir in the buttery onions. Pour over the dry ingredients and mix together until just combined and you have a batter.
Pour the batter into the cake tin or frying pan and smooth the top with a knife. Bake for 25 mins until golden and a skewer inserted in the centre comes out clean. Cool in the pan for 10 mins, then turn out, cut into wedges and serve. You can make up to 2 days ahead and store in an airtight container, or freeze for up to 1 month.