A golden crusty finish makes this a favorite.

  • 1 small onion finely chopped
  • 1 tbsp. vegetable oil
  • 1 ½ cups cornmeal
  • ½ cup of unbleached all purpose flour
  • 1 tsp. salt
  • 2 tsp. baking powder
  • 1 tbsp. honey
  • 3 eggs, lightly beaten
  • 1 ½ cups of buttermilk
  • 6 tbsp. unsalted butter, melted
  • 1 cup of fresh or frozen Ontario corn
  • ¼ cup of chopped chives

Preheat oven to 425 degrees.

Place a cast iron pan (preferred) or any pan that can be placed in the oven, on top of a medium heat burner and heat the oil. Ensure that all the sides are coated.  Saute the onion till soft about 5 minutes. In the meantime, prepare your batter. Stir the dry ingredients together. In a separate bowl, mix the wet ingredients and then pour into the flour mixture and stir well. Add corn and chives and mix. Pour into hot pan with onions and then place into oven for about 30 minutes (bake till golden brown on top). Cut into wedges and serve warm with butter or red pepper jelly.