Vidalia Upside Down Cornbread

Here's a twist on your usual cornbread. It's great with a big ole bowl of chili or chowder! Yum!!!

I didn't quite let the onions cook long enough.
I should have put them on the

bottom rack to get more color.

1 stick butter, melted
3 large vidalia onion, sliced 1/2 inch thick
   (or enough to cover the bottom of the pan)
3 (8 ounce) packages cornbread mix
3 egg, beaten
1 cup whole milk
1 cup sour cream
1 1/2 cups grated sharp cheddar cheese
1/4 teaspoon salt

Preheat the oven to 400 degrees F.

In a 13x9 pan, add melted butter and onion slices. Bake for 10 minutes. In a large bowl, combine the cornbread mix, egg, milk, sour cream, cheese, and salt. Remove the onions from the oven and add the cornbread mix over the top. Bake for 30 minutes, until set and a toothpick inserted into the center of the cornbread comes out clean. Loosen the edges with a knife and invert on a serving plate. Allow to cool slightly before cutting into squares.