SWEET-ONION CUSTARD BREAD

3 tablespoons butter or margarine, divided
1 large Vidalia, halved and sliced
1 1/2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk
1 large egg, lightly beaten
3/4 cup shredded cheddar cheese, divided
1 tablespoon poppy seeds
1 tablespoon butter, melted

Preheat oven to 400 degrees F. Grease a 9-inch deep-dish pie plate and set aside.

In a large skillet, melt 2 tablespoons butter over medium heat; add onions and saute 10 to 15 minutes or until light golden brown.

In a bowl, combine flour, baking powder and salt. Stir in milk, egg and 1/2 cup cheese. Add onions, reserving 2 tablespoons for topping. Pour into pie plate. Sprinkle with 1/4 cup cheese, reserved onions and poppy seeds.

Melt 1 tablespoon butter and drizzle over top.

Bake 25 to 35 minutes or until golden brown. Cool slightly, cut into wedges and serve warm.

Makes 8 servings
Source: Vidalia Onion Committee