Shelly's Recipe

VIDALIA ONION AND SWEET CORN SPOON BREAD

Category: Bread

6 tbsp butter
1 medium Vidalia onion, thinly sliced
1 tsp plus a pinch of salt
2 cups milk
1 cup half-and-half
1 cup cornmeal
2 eggs, lightly beaten
1 tbsp chopped fresh chives
1 tsp pepper
1/2 tsp baking powder

Preheat oven to 400. Grease a 9 inch square baking pan. Melt 2 tbsp butter in a skillet and add onions with a pinch of salt. Saute until golden and softened, 7-10 minutes.

In a medium saucepan, bring milk, half-and-half and the 4 remaining tbsp butter to a boil. Whisk in the cornmeal very slowly to avoid lumps; simmer until very thick, about 5 minutes. Set aside to cool off about 5 minutes. Stir in the eggs, remaining salt and the rest of the ingredients except the onions and pour into the baking dish. Scatter the onions over the top and bake until golden and firm, about 40 minutes. Serve hot. Serves 4