Another comfort food favorite of ours, this corn bread was another great inspiration from Diana Keuilian's book: The Recipe Hacker. We've modified it for our nightshade free diet, but it is truly a wonderful dish especially served warm.
Heat the olive oil in a small skillet. Fry the onions and garlic until soft and slightly brown at the edges, then remove from the heat.
In a large bowl, combine all the dry ingredients and mix thoroughly.
In another smaller bowl, mix together all the wet ingredients, using a whisk or fork, whisk until fully combined.
Add the wet ingredients to the dry, and mix until you have a smooth batter. I found a hand whisk gave me the smoothest results, with the least effort.
Lightly oil an 9" x 9" square (or any shape you like) pan or skillet.
Place the onions garlic and some fresh coarse ground black pepper on the bottom of the pan. Pour the bread mix on top and smooth out
Bake in the oven for 20 minutes, it should look golden on top when done.
Let it rest for 5 minutes (although again this takes a tremendous amount of willpower) and then turn it out onto a serving plate or chopping board. The onions/garlic etc should now be the top of the "corn-bread". Cut, serve and ideally eat whilst still warm.
Before we moved to a nightshade free diet, we did made this dish with the Jalapenos and it's amazing, so if you can have nightshades, we recommend adding 4 fresh Jalapeno peppers to replace the onion.