Sweet Onion Upside Down Cornbread

It’s the cornbread version of upside-down cake, baked then flipped over to reveal a layer of sweet/ savory onions. The idea behind this type of recipe is that you put everything into a baking dish with the intention of flipping it over at the end and having the meal come out fully assembled. For the most part, this method is used to make delicious fruit cakes with the fruit on the bottom and the batter on top of it. Still, often its forgotten that you can apply this same principle in a more savory way.

Topped with sweet onions and filled with cheddar cheese & bacon, this upside down cornbread is truly amazing. The bread has the perfect touch of sweetness, plus, it’s the best choice when you want a side dish that packs a little more punch than your typical cornbread.

I have always been a lover of cornbread, so I’m always on the lookout for a version I haven’t tried yet.

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Sweet Onion Upside Down Cornbread

Votes: 1
Rating: 5
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Course

Main Dish

Cuisine

American

Keyword

sweet onion upside down cornbread

Servings

MetricUS Imperial

Ingredients

• 5 slices maple bacon, thick-cut
• 2 Tbsp veg oil
• 1/2 cup sweet onion, minced
• 1 jumbo sweet onion, sliced 1/4-inch thick
• 1 cups yellow cornmeal
• 1/2 cup flour
• 2-3 Tbsp sugar
• 1 1/2 tsp baking powder
• 1 tsp salt
• 1/4 tsp onion powder
• 40 gm sharp cheddar cheese, grated
• 1 1/4 cups sour cream or whole buttermilk
• 3 Tbsp butter, melted
• 1 large egg

Course Main Dish Cuisine American Keyword sweet onion upside down cornbread Servings MetricUS Imperial Ingredients 5 slices maple bacon, thick-cut 2 Tbsp veg oil 1/2 cup sweet onion, minced 1 jumbo sweet onion, sliced 1/4-inch thick 1 cups yellow cornmeal 1/2 cup flour 2-3 Tbsp sugar 1 1/2 tsp baking powder 1 tsp salt 1/4 tsp onion powder 40 gm sharp cheddar cheese, grated 1 1/4 cups sour cream or whole buttermilk 3 Tbsp butter, melted 1 large egg

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Preheat oven to 425 F.
2. In a 10-inch cast-iron skillet, cook bacon over medium heat until crisp, about 8 minutes. Remove bacon & drain on paper towels, reserving drippings in skillet. Add minced onion; cook until tender, about 4 minutes.
3. Remove from skillet. Wipe skillet clean & heat oil over medium heat. Place onion slices in oil, filling bottom of skillet to the edges. Cook onions until tender & golden brown, about 8 minutes. Remove from heat. Roughly chop cooled bacon & sprinkle around onion slices.
4. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt & onion powder. Stir in cheese.
5. In a medium bowl, whisk together sour cream (buttermilk), melted butter & egg. Make a well in the center of dry ingredients. Add buttermilk mixture & stir until combined. Fold in minced onion. Carefully pour batter over sliced onion & bacon.
6. Bake about 30 minutes until golden brown. Test with a wooden pick inserted in center that comes out clean.
7. Let cool in skillet for 10 minutes. Invert onto a serving plate & slice into wedges. Nice to serve warm with chili.