1 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 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.
Yields
1 servings