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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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From Ingredients:
1 tablespoon butter, divided |
1 large sweet onion, halved and sliced |
1/2 teaspoon dried oregano |
1 tablespoon jalapeno pepper, seeded and minced (optional) |
1 1/2 cups flour |
4 teaspoons baking powder |
1 teaspoon salt |
1 1/2 cups milk |
1 egg, slightly beaten |
3/4 cup sharp cheddar cheese, shredded, divided |
1 tablespoon poppy seed |
Directions:
1. In a 10 cast-iron or other heavy skillet with an oven-proof handle, melt 2 Tbs. butter over medium heat making sure sides and bottom of pan are well coated. Add onions, oregano and if using, jalapeno pepper.
2. Cook, stirring occasionaly, until onions are a light golden brown, about 10-12 minutes.
3. Remove 2 tablespoons of onion-mixture, coarsely chop and reserve.
4. In a large bowl, combine flour, baking powder and salt. Stir in milk, egg, 1/2 cup cheese and onion-mixture from skillet. Stir just until combined.
5. Pour mixture back into skillet. Top with reserved chopped onion-mixture and remaining cheese.
6. Sprinkle poppy seeds over the top and bake in a preheated 400-degree oven for 25 minutes. Cool slightly; cut into wedges and serve.
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