Sweet Onion Cornbread

Sweet Onion Cornbread 1 T. bacon grease 1 T. butter 1 small-medium sweet onion, quartered and thinly sliced 1 C. self rising flour 2/3 C. self rising cornmeal 2 T. sugar 1/2 C. vegetable oil 2 large eggs, beaten 1 C. sweet milk or buttermilk, more if needed bacon grease for the skillet Melt the bacon grease and butter in a skillet over med. high heat, add the sliced onions and cook, stirring often till they become golden, about 7-8 minutes. Remove from the heat. Grease an 8" iron skillet with bacon grease, take a fork and scatter the onions in the bottom of the skillet. In a bowl, mix together the flour, cornmeal and sugar. Stir in the remaining ingredients. If the batter seems to thick, meaning it will not easily run off a spoon when turned sideways, add a touch more milk. Pour the batter into the skillet and bake in a 425 degree oven for 25 minutes, until golden on top. Remove and turn out onto a plate for serving.