I've only made Bob's Red Mill cornbread mix, which I got from Whole Foods and liked pretty well! But as for the stock, stock made with onions/alliums is fine so long as you weren't planning on pureeing the vegetable matter into it or anything. It seems as though I really have to ingest onion pieces to have a reaction--see my explaination abovethread.

Also, I really like corn pudding! I could even potentially make it? I have a recipe that, iirc, is about 1/3rd butter.