Questions about Vidalia Onion Corn Cake --- P.Luttenberger - Donna

[Guest guest]

It turned out good with the 1 cup of flour and I increased the milk to about 3/4

cup instead of 1/2 c. I didn't add caraway seeds because I don't like them.

I think I will leave off the butter from the top next time, for my preference.

Good favor overall. I put the broil on at the last couple of minutes to get the

top nice and crispy....

Judy

-

wwjd

Wednesday, September 06, 2006 6:22 PM

Re: Questions about Vidalia Onion Corn Cake ---

P.Luttenberger

 

 

Yes but the how much ? The 2 - 2 1/2 c. are the onions. Oh well I just guessed

and put about 1 cup of flour and it seemed a little dry, so added a little more

milk. I was already to far into the recipe to abort. LOL. It should be done

soon, so I'll see how it did. The recipes sounds good to me..

Judy

-

Donnalilacflower

Wednesday, September 06, 2006 5:36 PM

Re: Questions about Vidalia Onion Corn Cake ---

P.Luttenberger

 

JUdy look above cornmeal, wouldn't flour go in there? I think it would but

it's not my recipe, if I was making this tonight I would place flour as the

blank ingredient.

Donna

 

wwjd <jtwigg wrote:

Hi P.Luttenberger I was going to make this tonight and got the onions all

saute'ed and noticed that in the directions that it calls for flour but see

none mentioned in the ingredient list. How much to you add? I sure hope

you are online, since I need to know right away...........

YikesThanks,JudyVidalia Onion Corn Cake

 

1 C. (1 medium-large) diced, peeled potato

6 T. unsalted butter

1 large Vidalia or yellow onion, quartered and thinly sliced (about 2 -

2 1/2 C.)

1 1/4 C. yellow cornmeal

2 tsp. baking powder

1/2 C. milk

1 large egg, lightly beaten

1 tsp. salt

1/2 tsp. dried dill

1/4 tsp. caraway seeds

 

Place potatoes in medium saucepan and cover with water; add a pinch of

salt and bring to boil. Boil 10 minutes, until potatoes are very

tender;

drain-(saving water for soup or yeast bread if you like.) While

potatoes

are boiling, melt 3 T. butter in a 9 or 10 inch cast iron skillet over

medium heat. Add onions and sauté, stirring occasionally, for about 15

minutes; let them turn a golden hue but not get crispy brown. Scrape

onions onto a plate to cool. Keep skillet handy, unwashed.

Preheat oven to 400º F.

As the onions cook, mix flour, cornmeal, and baking powder in a small

bowl and set aside. Using an electric mixer, beat potatoes with 2 T.

remaining butter (place last T. of butter on stove to melt). Blend in

milk, egg, salt, dill and caraway seeds. Stir in half the onions. Add

dry ingredients to the liquid and stir, just until it gathers into a

soft mass. Scrape it into the skillet, smoothing it out with a fork.

Spread the remaining onions on top, then drizzle the melted butter all

over the top. Bake for 25 minutes; slice and serve hot from the pan.

(is

also good at room temperature). Makes 6-8 servings.