1/2 cup cornmeal
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/2 onion, thinly sliced
3 tablespoons vegetable oil
2 eggs
2 teaspoons baking powder
1 cup water
1 teaspoon salt
1 cup water
1 tablespoon margarine, melted
1 quart milk
1 tablespoon salt
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch pan.
Combine cornmeal, salt, pepper, garlic powder, paprika, onion, oil, eggs, and baking powder. Mix together in a small bowl. Stir cornbread mixture into dough, press mixture into the bottom of the prepared pan.
Bake in preheated oven for 45 minutes, or until a toothpick inserted into center of the loaf comes out clean. Cool loaf in pan on a wire rack.
Sift egg white into brown sugar mixture. Mix corn bread mixture, egg white, brown sugar mixture, and salt and pepper mixture into the creamed mixture; stir into the milk and margarine. Pour over warm loaf.
Bake at 350 degrees F (175 degrees C) for about 45 minutes, or until bottom of loaf springs back when tapped. In a medium bowl, stir together milk, salt, and water until thickened. Lay loaf in refrigerator and let cool. Cut into 12 slices.