Upside-down onion cornbread

1 servings

Ingredients

Quantity Ingredient
1 Sweet Spanish onion
1½ cup All-purpose flour
1 tablespoon Baking powder
½ teaspoon Salt
⅓ cup Vegetable oil
2 tablespoons Butter or margarine
¾ cup Cornmeal
2 tablespoons Sugar
1 cup Milk
1 Egg
Date: 06-15-95 (164) Fido: Home Co

Directions

Peel onion; cut 6 very thin slices from center of onion. Finely chop remaining onion; set aside. Melt butter in a 9-inch oven-proof skillet over medium heat. Arrange onion slices over bottom. Cook 2 to 3 minutes or until onion is partially cooked. Meanwhile, combine flour, cornmeal, baking powder, sugar and salt in bowl. Beat together milk, oil and egg. Stir into dry ingredients. Fold in chopped onions.

Pour batter over onion slices. Bake in 350 F. oven for 20 to 25 minutes or until bread is done. Invert onto serving plate. Cut in wedges, serve. Makes 6 to 8 servings. From: Sandee Eveland

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