1 large Vidalia Onion, Slice into rings
4 TBSP butter
2 TBSP vegetable oil
Recipe on my Aunt Jemima Cornbread Mix:
2 cups cornbread mix
2 TBSP oil
1 1/2 cups buttermilk
Preheat oven to 400 degrees.
Slice Vidalia onion into rings and set aside. Chop the remaining onion pieces to use to fill in the spaces in the skillet.
Place skillet over medium heat and add the butter and oil; melt and remove from heat.
Add the onion rings in a single layer in the skillet and fill in the small spaces with the chopped pieces.
Cook over medium heat 5-7 minutes until the onion is browned a bit and softened.
Mix the remaining ingredients for the cornbread batter.
Pour batter over the onions and spread out lightly with a spoon.
Bake on 400 degrees for 25-30 minutes until brown.
Remove from oven and allow to sit for 5 minutes.
Turn out onto serving plate.
Slice and enjoy!