2 teaspoons olive oil
3/4 medium onion, sliced
2 tablespoons all-purpose flour
8 slices whole wheat flour
8 slices crumb crumbled corn bread
1/2 teaspoon salt
1 teaspoon dried parsley
In a large bowl, combine olive oil, onion, flour, whole wheat flour, corn bread, salt, and parsley. Mix together and coat well. Cover and refrigerate overnight, to chill.
Bake bread in preheated oven for 15 minutes. Drain bread and foil. Serve warm or cold.