Recipe: Onion Cornbread With Fresh Thyme and Parmigiano

Makes one 9-by-9-inch loaf for 6 to 8 people, and doubles easily

Dry Ingredients:

1 1/2 cups all purpose unbleached flour (dip and level)

1 1/2 cups coarse or medium-ground cornmeal (dip and level)

3 tablespoons sugar

2 1/2 teaspoons baking powder

1 1/2 teaspoons salt

Flavorings:

1/2 medium onion, cut into 1/2-inch dice

1 generous teaspoon fresh thyme leaves

2 large cloves garlic, minced

Generous pinch hot red-pepper flakes, or 1 teaspoon shredded orange zest

1/3 cup freshly grated Parmigiano-Reggiano cheese

Wet Ingredients:

6 tablespoons unsalted butter

3 large eggs, beaten

1 2/3 cups milk

2 to 3 tablespoons extra-virgin olive oil

1. Turn on the oven to 425 degrees. Slip a 9-by-9-inch baking pan (not dark metal) onto the middle rack. Then in a large bowl, whisk together all the dry ingredients and flavorings to thoroughly combine.

2. Melt the butter. In a large bowl, beat the eggs, gradually adding the milk, and then the butter. Stir the liquid into the dry ingredients only long enough to combine. The batter should be a little lumpy. Don't overmix.

3. Using thick potholders, take the hot pan from the oven. Add the olive oil and swirl it around to coat the pan. Take extra care not to burn yourself. Then pour in the batter and bake for 25 to 35 minutes, or until a knife inserted in the center of the cornbread comes out clean.

4. Cool for 10 minutes in the baking pan, then turn the cornbread out onto a rack, or cut up and serve hot.

Note: Serve with a bowl of sauteed greens and good-tasting beans and you have a complete supper. For parties, bake the cornbread ahead and rewarm just before serving.

From Lynne Rossetto Kasper