WKYT - Chef Walter - Recipes

Onion Cake Tuesday, January 5, 2010


2 to 3 medium onions, chopped
1 cup cold butter, divided
1 TBSP poppy seeds
1 1/2 tsp salt
1 1/2 tsp paprika
1 tsp coarse ground pepper
3 cups self rising flour
1/2 cup cornstarch
1 cup self rising corn meal
3 eggs
1 1/2 cups buttermilk


In a large skillet, cook onions in 1/2 cup butter over low heat for
10 minutes. Stir in the poppy seeds, salt, paprika and pepper; cook
until golden brown, stirring occasionally. Remove from the heat; set
aside. In a bowl, combine the flour, cornstarch, and corn meal. Melt
the remaining butter. In a bowl, whisk the eggs, buttermilk and melted butter. Make a well in dry ingredients; stir in egg mixture just until moistened. Spread into a 10” heavy skillet, preferably cast iron which has been heavily greased with solid shortening. Spoon onion mixture over the dough. Bake at 350° for 35-40
minutes or until a toothpick inserted near the center comes out clean. Cut into wedges and serve warm directly from the skillet.


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