1 ea Sweet Spanish onion
1 1/2 c All-purpose flour
1 tb Baking powder
1/2 ts Salt
1/3 c Vegetable oil
2 tb Butter or margarine
3/4 c Cornmeal
2 tb Sugar
1 c Milk
1 ea Egg
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. Shared by Earl
Shelsby
Yields
6 Servings