Luscious Vidalia Onion and Sweet Corn Spoon Bread
From: Paula Deen's - The Deen Family Cookbook

6 Tablespoons (3/4 stick) butter
1 medium Vidalia onion, thinly sliced
1 teaspoon plus 1 pinch of salt
2 cups milk
1 cup half-and-half
1 cup cornmeal
2 eggs, lightly beaten
1 Tablespoon chopped fresh chives
1 teaspoon pepper
1/2 teaspoon baking powder

Preheat the oven to 400 degrees. Grease an 8-inch square baking dish. In a large skillet over medium-high heat, melt 2 Tablespoons of the butter.
Add the onion with the pinch of salt and saute until golden and softened, 7 to 10 minutes.

In a medium saucepan, bring the milk, half-and-half and the remaining 4 Tablespoons butter to a boil over medium-high heat. Whisk in the cornmeal very
slowly to avoid humps; simmer until very thick, about 5 minutes. Let stand off the heat for 5 minutes to cool. Stir in the eggs, chives, pepper,
baking powder, and the 1 teaspoon salt. Pour the batter into the baking dish and scatter the onions over the top. Bake until golden and firm, about
40 minutes. Serve hot.

Serves: 4

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