Appalachian corn bread

In a small saucepan, saute onion in 1 tbsp oil until tender; set aside.

In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. In another bowl, whisk the eggs, milk and remaining oil. Stir in the corn, cheese, salsa, chives and reserved onion. Stir into the dry ingredients just until combined.

Transfer to a greased 9 inch square pan. Bake at 425°F for 20-25 minutes or until a toothpick inserted near the center comes out clean and top is lightly browned. Cut into squy; serve warm.