Recipe for Upside-Down Onion Cornbread


1 sweet spanish onion
1 1/2 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup vegetable oil
2 tablespoon butter or margarine
3/4 cup cornmeal
2 tablespoon sugar
1 cup milk
1 egg


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.

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