Upside Down Walla Walla Onion Cornbread

This is from an old booklet put out by the Walla Walla Gardeners Association. Walla Walla is in SW Washington state. On recommendations from other chefs, I changed the amount of onions used from 6 to 4.

• Ready In: 50 mins
• Serves: 9

Ingredients

• 4  medium  walla walla onions, peeled and thinly sliced
• 3  tablespoons butter
• 1  cup yellow cornmeal
• 1  cup flour
• 2  tablespoons sugar
• 1  tablespoon baking powder
• 1  teaspoon salt
• 1⁄3 cup shortening
• 1  egg
• 1  cup milk

Directions

1. Preheat oven to 350°F.
2. Butter a 8x8x2-inch square baking pan.
3. In a skillet, melt butter and saute onions until soft and beggining to brown, about 10 minutes.
4. Spoon evenly into bottom of baking pan.
5. Combine dry ingredients in a mixing bowl. Cut in shortening until well blended.
6. Beat egg and milk together and mix with dry ingredients until just blended.
7. Pour batter over onions.
8. Bake 25-30 minutes.
9. Turn out onto serving plate; cut into squares. Serve hot.