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
