Basil Onion Corn Bread

• 1 small sweet onion, finely chopped
• ~1 teaspoon vegetable oil
• pinch of salt
• 1 cup all-purpose flour ?
• 1 cup cornmeal
• 2 TB packed light brown sugar?
• 1 1/2 tsp. baking powder
• 1/4 tsp. baking soda?
• 1/2 tsp. Kosher salt?
• 1 cup plain Greek yogurt
• 3/4 cup raw fresh corn kernels (from 3-4 ears of corn)
• 1 tablespoon finely chopped fresh basil
• 1 large egg?
• 1/2 cup whole milk?
• 1/4 cup (1/2 stick) butter, melted and cooled, plus more for pan

1. In a small skillet, saute the onion in oil with a pinch of salt until the onion is soft and caramelized. Let cool slightly.
2. Heat oven to 400. Melt butter and let cool slightly. Butter an 8 inch square baking pan. (You can use the butter wrapper like Merrill does.)
3. In a medium bowl, whisk together flour, cornmeal, brown sugar, baking powder, baking soda and salt.
4. In a small bowl, whisk together yogurt, egg, milk, onion and 1/4 cup melted butter. Gently fold wet ingredients into dry ingredients, being careful not to overmix. Stir in fresh corn and basil.
5. Pour batter into pan; smooth top. Bake cornbread 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let cool and serve from the pan. (It's summer. You don't have to wash another plate!)

sweet onion, vegetable oil, salt, flour, cornmeal, tb, baking powder, ubc, kosher salt, yogurt, corn kernels, fresh basil, egg, milk, butter

Taken from food52.com/recipes/5649-basil-onion-corn-bread (may not work)