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