Vidalia Onion Upside Down Cornbread Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 Vidalia Onions
4 tablespoons of butter
1 1/2 cups of fine ground yellow or white cornmeal (I prefer yellow)
1 cup all purpose flour
1 1/2 teaspoons kosher salt
1/3 cup sugar
1 tablespoon baking powder
8 oz frozen broccoli - thawed
1/2 cup chopped bacon ( optional)
4 eggs
16 oz of 2% cottage cheese
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Directions: |
Directions:Preheat oven to 400 degrees.
Slice the Vidalia Onions into rings leaving the rings in order if possible.
Melt the butter in a cast iron skillet.
Place the onion slices close together into the butter, filling any spaces with smaller bits of onion.
Finely chop remaining onion and reserve it.
Let onions cook on medium heat for 5 minutes.
Add cornmeal, flour, sugar, salt and baking powder in a bowl and stir.
In a large bowl beat 4 eggs, mixing in the cottage cheese.
Drain broccoli and mix into egg mixture. Add reserved chopped onions.
Add the cornmeal mix and stir to combine. Add optional bacon if you like.
Pour batter over onions. Bake the cornbread for 20 - 25 minutes or until done.
Let the cornbread cool for 10 - 15 minutes. Run a knife around the edge of cornbread.
Place a plate over the pan and flip the pan over to remove cornbread from th pan. |
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Number Of
Servings: |
Number Of
Servings:8 servings |
Preparation
Time: |
Preparation
Time:55 minutes |
Personal
Notes: |
Personal
Notes: A cast iron skillet is definitely preferred when baking this recipe.
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