I got the idea for this recipe from Sweet Savant in a post someone shared on Facebook. I used my own cornbread recipe – veganized and low in fat, with diced green chiles instead of broccoli. If you want to kick it up a notch, layer some jalapeño slices with the onions.
Please be very careful when handling the hot iron skillet. If you don’t want to use a cast iron skillet, you can use a regular nonstick baking pan. Line the bottom with the onions, and bake in a preheated 400F oven for 10 minutes before adding the batter.