Recipe: Vidalia Onion Upside Down Cornbread

I think I would leave out the broccoli and sub green onions and/or jalapenos.



Vidalia Onion Upside Down Cornbread

Author: Demetra Overton SweetSavant.com
Prep time: 15 mins Cook time: 40 mins Total time: 55 mins
Serves: 8 servings

You will need a 10 or 12 inch cast iron skillet for this dish. Please be careful flipping the cornbread out of the pan, do this at your own risk

2 Vidalia 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
1/3 cup white sugar
1 tablespoon baking powder
8 ounces frozen broccoli-thawed
1/2 cup cooked chopped bacon (optional)
4 eggs
16 ounces of 2% cottage cheese

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 f you like)

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