Caramelized Vidalia Onion and Sour Cream Cornbread

1 cup chopped Vidalia or other sweet onions
2 Tbs. light brown sugar
3 Tbs. oil, divided
1 cup sour cream
2/3 cup milk
1 large egg, beaten
2 Tbsp. butter or margarine, melted
2 cups 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 a 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.

Servings: 9