Vidalia Onion Upside Down Cornbread
Ingredients:
- 2 tablespoons butter
- 2 medium Vidalia onions (or other sweet onions like 1015s or Walla Wallas), peeled and sliced 1/4-inch thick
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup canola oil
- 2 eggs
Instructions
- Preparation:
- Preheat the oven to 400°F.
- Onion Arrangement:
- Melt 2 tablespoons of butter in a 10 1/4-inch cast iron skillet over medium heat on the stovetop.
- Arrange the Vidalia onion slices in the melted butter, keeping the slices intact. Feel free to halve or quarter the slices to fill any empty spaces.
- Allow the onions to cook over medium heat without turning them. Reserve any leftover onions for future use or finely chop and add them to the cornbread batter.
- Cornbread Batter:
- In a mixing bowl, combine cornmeal, all-purpose flour, sugar, baking powder, and salt.
- Add milk, canola oil, and eggs to the dry ingredients. Mix until well combined.
- Assembling:
- Gently pour the prepared batter over the cooked onions in the skillet, spreading it evenly to cover them.
- Baking:
- Bake in the preheated oven for 15-18 minutes or until a toothpick inserted comes out clean.
- Serve:
- Once baked, let it cool slightly before inverting the skillet onto a serving plate, revealing the beautifully caramelized Vidalia onions on top.
Note: This Vidalia Onion Upside Down Cornbread, baked in a cast iron skillet, offers a delightful twist to the classic cornbread. The sweet and savory flavors meld together perfectly, making it a wonderful side dish for any occasion. Enjoy the unique blend of textures and tastes!