3/4 c. sifted flour
1 tbsp. baking powder
2 tbsp. sugar
1 1/2 tsp. salt
1 c. yellow cornmeal
1 tbsp. instant minced onions
2 eggs, slightly beaten
1 1/2 c. milk
1 (19 oz.) can tomatoes
1 c. shredded Cheddar cheese
1/3 c. melted Crisco

Heat oven to 325 degrees. Sift flour, baking powder, sugar and salt together in a bowl. Stir in cornmeal and onion. Combine eggs, milk, tomatoes, cheese and Crisco. Stir into dry ingredients and mix until they are moistened. Pour into greased 2 quart casserole. Bake for 1 1/4 hours, until set and top is golden brown. Serves 6.