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From: Nancy,.SanFran

Caramelized Vidalia Onion and Sour Cream Cornbread
Recipe adapted from White Lily Foods Co. recipe.
www.cincypost.com
Yield: 9 servings

1 cup chopped Vidalia or other sweet onions
2 tablespoons light brown sugar
3 tablespoons oil -- divided
1 cup sour cream
2/3 cup milk
1 large egg -- beaten
2 tablespoons butter or margarine -- melted
2 cups White Lily Self-Rising Cornmeal Mix
1/4 teaspoon dried basil leaves -- crushed

Preheat oven to 375 degrees.

In a large skillet, cook and stir onions and sugar in 2 tablespoons oil over medium heat until onions are tender and golden brown, about 7 minutes. Set aside to cool.

Add 1 tablespoon oil to an 8-inch cast-iron skillet or 1-1/2 quart baking dish. Place in oven for 10 minutes to heat. Meanwhile, in a large bowl, combine sour cream, milk, egg and butter. Stir in onions. Stir in cornmeal mix and basil just until moistened (batter should be lumpy). Pour batter into hot skillet or dish and bake for 20-24 minutes or until a wooden pick inserted in the center comes out clean. Brush with additional melted butter if desired.