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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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From Breads and Spreads Ingredients:
2 cups self-rising cornmeal |
1 tablespoon sugar |
1 teaspoon baking powder |
salt, to taste (optional) |
2 cups milk |
1 egg |
4 tablespoons vegetable oil, divided |
2 cups finely chopped sweet onions |
Directions:
1. Preheat oven to 350°.
2. In a mixing bowl, combine the cornmeal, sugar, baking powder, and salt (if using).
3. Add in milk, egg, and 2 tablespoons oil, mixing well (the batter will be thin).
4. Stir in the onions; mix well.
5. Grease a 10-inch iron skillet with the remaining oil, pour in the batter; bake for 30-35 minutes or until light brown.
6. Let cool 10 minutes before serving.
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