Skillet Upside-Down Onion Cornbread Recipe

Onion doesn’t only taste absolutely delicious in stir-fried dishes but they also go well with baked cornbread! If you haven’t heard of or tasted such a dish before, then it’s the right time for you to give this yummy recipe a try. This upside-down onion cornbread by sweetsavant on YouTube is nice, brown, and crispy on the outside, but is soft and fluffy on the inside.

Ingredients:

• 2 Vidalia onions, you can use another sweet onion or regular onions
• 4 tbsp of butter
• 1½ cups of fine ground yellow or white cornmeal
• 1 cup of all-purpose flour
• 1½ tsp of kosher salt
• ⅓ cup of white sugar
• 1 tbsp of baking powder
• 8 ounces of frozen broccoli, thawed
• ½ cup of cooked and chopped bacon, optional
• 4 eggs
• 16 ounces of 2% cottage cheese
• About ¼ cup of milk, if needed to loosen the batter

Directions:

Step 1

Preheat the oven to 400 degrees. Peel the outer skin of the onions, then slice it evenly into rings making sure to keep the rings intact as much as possible. Place a cast iron skillet on a stove over medium heat, then melt the butter and turn off the heat before putting the onion slices close together in a single layer, fill in any spaces with smaller bits of onion, and chop the rest of the onion that couldn’t fit in the skillet and reserve them for later. Let the onions cook in the butter over medium heat for about 5 minutes, then prepare the batter while waiting. In a mixing bowl, add the cornmeal, flour, sugar, salt, and baking powder, then stir them together until well combined, and set it aside. In a separate mixing bowl, beat 4 eggs before you mix in the cottage cheese.

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Step 2

Make sure to squeeze out the excess water from the broccoli, then add them to the eggs followed by the reserved chopped onions, and add the cornmeal mixture as well, stir them together until fully combined, you can also the bacon at this point if you like. If the batter is too thick, add milk one tablespoon at a time, then pour the batter gently over the onions careful not to move the onion out of place. Place the cornbread in the preheated oven to bake for about 20 to 23 minutes or until done, then let it cool for about 10 to 15 minutes before you start unmolding the edges with a knife, place a plate over the pan, and carefully flip it over. Remove the pan and leave the cornbread on the plate upside down, then serve, and enjoy!

*All these images are credited to sweetsavant via YouTube. Give her channel a visit and subscribe for more!

Skillet Upside Down Onion Cornbread Recipe