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Recipe :
Peel 1 medium to large onion and cut the top off.
Then cut the roots from bottom .
Try not to cut root end all the way off.
Half the onion vertically.
Then cut off vertical slices.
They sometime hold together better than rings cut horizontally.
I use Martha White self rising corn meal and go by recipe on the bag .I use buttermilk.
Put oil in cast iron skillet, put sliced onions in, heat for 4-5 minutes @ 425° then pour batter over onions and bake.
Add a couple of Tablespoons of sugar for a sweeter cornbread.
