Upside-Down Onion Cornbread

Upside Down Onion Cornbread

This caramelized-onion cornbread is delicious with a pat of butter or dunked in your favorite chili.

Upside-Down Onion Cornbread
Makes 8 servings
  • 5 slices thick-cut bacon
  • ⅓ cup minced yellow onion
  • 2 tablespoons vegetable oil
  • 1 large Vidalia onion, sliced 1⁄4 inch thick
  • 2 cups stone-ground yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1½ teaspoons kosher salt
  • ¼ teaspoon onion powder
  • ½ cup shredded sharp Cheddar cheese
  • 2½ cups whole buttermilk
  • 6 tablespoons unsalted butter, melted
  • 2 large eggs
  1. Preheat oven to 425°. In a 10-inch cast-iron skillet, cook bacon over medium heat until crisp, about 8 minutes. Remove bacon, and let drain on paper towels, reserving drippings in skillet. Add minced onion; cook until tender, about 4 minutes. Remove from skillet.
  2. Wipe skillet clean, and heat oil over medium heat. Place onion slices in oil, filling bottom of skillet to edges. Cook onions until tender and golden brown, about 8 minutes. Remove from heat. Roughly chop cooled bacon.
  3. In a large bowl, whisk together cornmeal, flour, baking powder, salt, and onion powder. Stir in cheese. In a medium bowl, whisk together buttermilk, melted butter, and eggs. Make a well in center of dry ingredients. Add buttermilk mixture, and stir until combined. Fold in bacon and minced onion. Carefully pour batter over sliced onion.
  4. Bake until golden brown and a wooden pick inserted in center comes out clean, about 27 minutes. Let cool in skillet for 10 minutes. Invert onto a wire rack, and let cool completely.



    • We do not recommend substituting another masa flour for all-purpose flour; it could make your baked cornbread very dry and crumbly.


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