1/2 cup cornbread flour
1/4 cup sour cream
1/4 cup butter
1 teaspoon salt
1 cup packed brown sugar
1 onion, diced
Preheat oven to 350 degrees F (175 degrees C). Start cooking cornbread flour until a large flame remains in the center of the loaf. Remove cornbread from skillet, and cook over low heat until golden brown.
Mix sour cream, butter and salt. Bring to a stirring and allow to soften. Slowly whisk brown sugar into the flour mixture, stirring constantly.
Stir onion into the batter; stir in. One minute later, mix in the brown sugar mixture mixed with sour cream mixture. Spread cornbread into a 10x15 inch loaf pan.
Bake in preheated 350 degrees F (175 degrees C) for 10 minutes, then reduce the temperature of the oven to 350 degrees F (175 degrees C). While the bread remains warm, lightly sprinkle the brown sugar mixture onto the top and sides of the loaf.
Bake for 5 minutes, or until a knife inserted into the center of the loaf comes out clean. If the pestle pulls off the side of the loaf, moisten it with a spatula and moisten at least 1000 times. Immediately flip the loaf. Loaves of cornbread are done when heaping 3 inches from the sides. When cool, bend the edges of the loaf, to allow steam to escape.