I saw a really kewl hybrid cornbread I'm going to roll out when it gets cooler. Basically line a greased iron skillet with vidalia onion slices, thick cut. Make a good cornbread mix, I prefer and was raised on white meal, add a can of creamed mexican corn in it for moisture, chop some jalapenos in, and pour on top of the onions. Bake the whole thing at 450 until done and golden brown. Once cool enough turn over and dumpon a plate so the onions are topside, looks like onion upside down cake. Slice like a cake or put in a bowl with stew, homemade soup, or chili on top and have at it.