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
- 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.
- 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.
- 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.
- 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.