1 teaspoon vegetable oil
1 cup yellow self-rising cornmeal mix
3/4 cup finely chopped onion
1/2 cup buttermilk
2 eggs
2 tablespoons melted butter
1 can (8.5 oz) cream-style corn

Preheat oven to 400°F.

Add the teaspoon of oil to a 9 inch cast iron skillet and swirl oil around to coat. Heat in hot oven for 10 minutes to season pan.

In a medium bowl, mix onion and cornmeal. In another bowl, beat eggs, then beat in buttermilk and melted butter. Stir in the cornmeal mix, then add the cream-style corn. Stir all together just until moistened.

Spoon the mixture into the hot skillet and bake for 20 minutes or until golden brown and set in center. Cut into 6 or 8 wedges and serve while still warm.

Variation: 2-4 cooked slices of crispy bacon can be crumbled and added to the batter just before baking. If you don't have cornmeal mix, you may substitute 1 cup cornmeal with 1 teaspoon baking powder plus 1/2 teaspoon baking soda and 1/2 teaspoon of salt.

If you have a cast iron muffin pan, these can be made as corn muffins.