Ingredients
4
tablespoons butter
1
large sweet onion
1/4
teaspoon salt
2
pouches Betty Crocker™ cornbread & muffin mix
2
eggs
1
cup milk
1
cup shredded Parmesan cheese (4 oz)
1
cup shredded mozzarella cheese (4 oz)
1/4
cup chopped fresh Italian (flat-leaf) parsley
2
tablespoons chopped fresh thyme leaves
Preparation
Heat oven to 350°F. Cut onion into 5 (1/2-inch thick) rings; keep rings intact.
In 10-inch cast-iron skillet, melt butter over medium-low heat. Gently place onion slices close together in the butter. If last ring looks too large to fit in skillet, remove outside rings until small enough to fit. Sprinkle with salt, and cook 3 to 4 minutes without moving, until onions soften but don’t fall apart. Remove from heat. With large, flat spatula, gently turn onions, keeping rings together as much as possible.
In large bowl, mix both pouches cornbread mix, eggs and milk. Stir in cheeses and herbs.
Pour batter over onions. Bake 28 to 32 minutes or until golden brown and toothpick inserted in center of cornbread comes out clean.
Run knife around edge of cornbread. Let cornbread cool 10 minutes.
Place a plate over skillet, and carefully flip over. Remove skillet. Cut into 8 wedges.
