2 tablespoons vegetable oil, divided use
½ cup thinly sliced yellow onion crescents
1 cup plain yellow cornmeal (not cornbread or meal mix)
1 cup all-purpose flour
1 teaspoon salt
1 tablespoon baking powder (see Notes)
2 tablespoons butter, melted
1¼ cups milk
1 tablespoon honey
Whipped honey butter, if desired
Coat a 9-inch cast-iron skillet (see note) with the tablespoon of oil, covering the bottom and sides well. Add onion and drizzle remaining oil over onion and toss to coat. Spread onion pieces to cover the bottom of the skillet and place skillet in a cold oven. Heat oven to 400 degrees.
In a medium bowl, mix cornmeal, flour, salt and baking powder. Set aside.
In a separate bowl, whisk together the eggs, butter, milk and honey.
When oven temp reaches 400 degrees and onions are beginning to caramelize, carefully remove the skillet and set aside. Pour wet ingredients into dry and stir just until mixed, about 15 to 20 strokes.
Pour batter into hot skillet, smooth top and carefully place in oven. Bake for 25 minutes or until cornbread is lightly golden and springs back when touched. Remove; allow to cool 5 minutes. Invert on a serving plate and slice into wedges; serve. Cornbread is best within the first 24 hours of baking.
Cook's notes: Make sure your baking powder is fresh. Quick breads rely on the powder for its sole leavening power. Check the date on the bottom of the can.
An 8-by-8-inch metal baking pan may be used instead of the cast-iron skillet, but the crust will not be as thick as with the cast-iron.
@Recipe nutrition:Nutrition values per serving: 209 calories (34 percent from fat), 8 g fat (3 g saturated), 28 g carbohydrates, 2 g fiber, 6 g protein, 57 mg cholesterol, 345 mg sodium.