Title: Upside-down onion cornbread
 Categories: Breads
      Yield: 6 Servings
 
      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