Vidalia Onion Upside Down Cornbread with broccoli is an amazing recipe, add a little cooked bacon for a smokey twist.
Cornbread is a Southern meal staple and the recipes for it are as varied as the cooks that make it. Some cooks make their cornbread is so sweet it could be served as dessert while others feel that sugar has no place in cornbread, that may be because sugar was scarce in the old days and wasn’t included in the recipes of their Grand mother. I include a bit of sugar in my recipe, not a lot, I don’t want to make a cake.
I was thinking about my late Great Aunt Ethel’s broccoli cornbread ( it was delicious but a bit too sweet for me, sorry auntie. She used a boxed cornbread mix) and I was also thinking about the five pounds of VIDALIA ONIONS I have in my fridge. I put the two together and I came up with this Vidalia Onion Upside Down Broccoli Cornbread.
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This is DEFINITELY a winning recipe and it will be a part of our Thanksgiving meal I’m sure…yes, I’m thinking about Thanksgiving already. It’s delicious but it’s also beautiful, it’s going to look amazing between the fried turkey and some braised collard greens. The concentric rings of the caramelized sweet Vidalia onions is really quite stunning.
This would be perfect with my Chicken UNDER a skillet! Get the recipe HERE
Why add broccoli to cornbread you may ask. Well one reason is because it’s delicious, broccoli and corn taste really good together. Also broccoli is really good for you and anything you can do to add more vegetables to your meal is a good thing. There is also cottage cheese in the batter making this cornbread incredibly moist.
Adding the corn bread batter to the hot, buttered cast iron skillet (LIKE THIS ONE FROM AMAZON) produces this GORGEOUS crust .
Please be very careful especially when you are turning the cornbread out of the skillet. Do this at your own risk and with extreme caution.
Vidalia Onion Upside Down Cornbread
- 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
- ⅓ cup white sugar
- 1 tablespoon baking powder
- 8 ounces frozen broccoli-thawed
- ½ 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