Onion Shortbread
Yield
1 loafPrep
20 minCook
40 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
all-purpose flour
|
|
| 2 ½ | teaspoons |
baking powder
|
|
| 1 ¼ | cups |
cornmeal
|
|
| 1 | each |
eggs
|
|
| 4 | tablespoons |
butter
or margerine, melted and divided |
|
| 1 | cup |
milk, skim
|
|
| 1 | tablespoon |
italian seasoning
|
*
|
| ½ | cup |
onions
sliced |
|
| 2 | each |
scallions, spring or green onions
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
all-purpose flour
|
|
| 13 | ml |
baking powder
|
|
| 296 | ml |
cornmeal
|
|
| 1 | each |
eggs
|
|
| 6E+1 | ml |
butter
or margerine, melted and divided |
|
| 237 | ml |
milk, skim
|
|
| 15 | ml |
italian seasoning
|
*
|
| 118 | ml |
onions
sliced |
|
| 2 | each |
scallions, spring or green onions
chopped |
|
Directions
In a mixing bowl, sift flour and baking powder together and blend.
Add cornmeal, beaten eggs, 2 tablespoons melted margarine and milk.
Stir just until blended.
Pour ⅓ of batter into non-stick loaf pan.
Sprinkle herb seasoning on batter in pan and then pour in about ⅓ more batter.
Repeat herbs, then pour the remainder of the batter.
Sauté sliced onions and green onion tops in 2 table spoons margarine until golden brown and place them on top of the batter.
Bake at 400℉ (200℃) for 30 minutes or until done.
