Gluten-Free Caramelized Onion & Cheddar Cornbread

Prep time: 25min
Total time: 60min
Makes: 16 servings
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
liquid honey
30 mL
2 cups
shredded old orange Cheddar cheese, divided
500 mL
1 tbsp
finely diced red chili pepper (optional)
15 mL
1/16 of the recipe
calories
170
fat
9 g
carbs
18 g
protein
6 g
cholestrol
45 mg
fibre
3 g
sodium
380 mg

Directions

  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.

  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.

  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.