The best combination of savory and sweet meet in this southern delight. This onion cornbread offers fun presentation and superb taste – perfect for pairing with chili, soups, and dips!

Ingredients

• 2 NC sweet onions
• 1 cup all purpose flour
• 2 cup yellow cornmeal
• ½ cup sugar
• 3 tsp baking powder
• 1 egg
• 1 cup milk
• 1/3 cup vegetable oil
• 1 cup canned corn, rinsed and drained
• 1 cup sharp cheddar cheese, grated
• 1/3 cup green onions, finely chopped (optional)
• Cooking spray

Preparation

1. Preheat oven to 375º F.
2. Slice onions into ¼ – ½ inch rings – be careful to keep all layers of the ring together.
3. Heat a large cast iron skillet or dutch oven over medium heat and spray with cooking spray. Carefully arrange the sliced onions in a single layer, covering as much of the cooking surface as possible. Cut in sections to fill smaller spaces.
4. Sauté onions on 1 side for 5-8 minutes, or until softened.
5. In the meantime, mix all your dry corn bread ingredients together, then add the wet ingredients, mix well. Then add the corn, cheese and green onions and mix.
6. Pour the batter over the sautéed onions in the skillet and spread evenly, transfer skillet to oven and bake for 25-30 minutes, or until cornbread is golden brown and toothpick inserted in center comes out clean.
7. Remove from oven and let cool 10-15 minutes.
8. Run a knife around the edges of the pan to help separate the cornbread. Carefully invert cornbread cake onto serving platter.
9. Slice, serve and enjoy!