Cast Iron Skillet Vidalia Onion Upside Down Cornbread has been one of my most popular recipes for YEARS! It's one of my favorite Thanksgiving recipes but it's also great for Sunday dinner or any time of the year. Vidalia onion recipes. Cook sweet Vidalia onions in butter or bacon fat then pour this super moist cornbread batter over it to make a SHOW STOPPING dish. This is one of my favorite Southern recipes that was inspired by my late Aunt Ethel Mae.
Here's a link to the printable recipe sweetsavant.com/vidalia-onion...
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This isn't your typical cornbread recipe! This onion upside down cornbread recipe from scratch is loaded with BACON, chopped broccoli, and cottage cheese to make it really moist. I know a lot of people don't like cottage cheese but TRUST ME it makes this cornbread recipe incredibly moist.
Ingredients
2 Vidalia Onions ( you can use another sweet onion or regular onions)
4 tablespoons of butter
1½ cups of fine ground yellow or white cornmeal, I used yellow
1 cup all-purpose flour
1 and ½ teaspoons kosher salt
⅓ cup white sugar
1 tablespoon baking powder
8 ounces frozen broccoli, thawed
½ cup cooked chopped bacon (optional)
4 eggs
16 ounces of 2% cottage cheese
About 1/4 cup of milk if needed to loosen the batter
Instructions
Preheat the oven to 400 degrees
Slice the Vidalia Onions into rings leaving the rings in order if possible
Melt the butter in the cast iron skillet
Place the onion slices close together into the butter, fill in any spaces with smaller bits of onion
Finely chop any remaining Vidalia onion and reserve it.
Let the onions cook on medium heat for 5 minutes
While the onions are cooking mix the batter:
Add the cornmeal, flour, sugar, salt and baking powder in a bowl and stir to combine.
In a large bowl beat 4 eggs, mix in the cottage cheese
Squeeze the water out of the broccoli and mix this into the eggs. Add the reserved chopped onions
Add the cornmeal mix and stir to combine. (add optional bacon if you like)
If the batter is too thick add milk one tablespoon at a time
Pour the batter over the onions
Bake the cornbread for 20 - 23 minutes or until done.
Let the cornbread cool for 10-15 minutes. Run a knife around the edge of the cornbread.
Place a plate over the pan and using oven mitts carefully flip the pan over and remove the cornbread from the pan
cast iron recipes
Onion upside down cornbread
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