Categories: Sides

Ingredients

• 3/4 cup all-purpose flour
• 1 tbsp. plain yellow cornmeal
• 2 tsp baking powder
• 1 tsp dried thyme
• 1 tsp kosher salt
• 3/4 cup whole milk
• 1/4 tsp hot sauce
• 2 cups chopped Vidalia onion
• 6 tbsp. canola oil, divided
• Comeback Sauce (see recipe)
• Garnish: fresh thyme leaves

Directions

1. Preheat oven to 200.

2. In a medium bowl, whisk together flour, cornmeal, baking powder, thyme, and salt. Stir in milk and hot sauce. Add onion; stir until well combined.

3. In a large nonstick skillet, heat 2 tbsp. oil over medium-high heat. Drop batter by 2 tablespoonful into skillet, and flatten slightly. Reduce heat to medium. Cook until golden brown and crispy on bottom, about 2 minutes. Turn, and cook 2 minutes more. Let drain on paper towels, and place on a baking sheet. Keep warm in oven. Repeat with remaining 4 tbsp. oil and remaining batter. Serve warm with Comeback Sauce. Garnish with thyme.

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