BUTTERMILK AND ONION CORNBREAD

I love cornbread any way you want to make it. This is a good recipe for it that is a little different. The onion is what makes it good. If you have any leftover bacon you can chop it up and put it in this bread.

1Tablespoon Bacon Drippins or Veg. Oil
1 Cup Cornmeal
1/2 Cup Flour
11/2 Teaspoons Baking Powder
1/4 Teaspoon Salt
1/4 Cup Minced Onion
1 Egg, beaten
1 Cup Buttermilk

Preheat oven to 400. Put the bacon drippings in a 8 inch iron skillet and up the sides also to keep it from sticking or can spray pan and then add the drippings. Make sure drippings has melted and the skillet is hot (5 to 8) minutes but use a pot holder as the handle may be hot to the touch. Put all the dry ingredients and the onion in a bowl and mix. In another bowl, beat the egg. Add 1 cup buttermilk and mx with the egg. Add the wet ingredients to the dry ingredients. Stir briefly with a fork, then fold the ingredients together with a spatula until moistened. The stirring/folding should only take around 30 seconds. Batter will be lumpy. You just do not want to over stir this. Pour batter into the skillet. Cook in oven for 25 minutes. When done put on a plate at once. Just dump it out on a plate and let it cool or it may stick to the skillet if left in the skillet. Serve with some I can't believe it's not butter or some honey.