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 Grandmother. I include a bit of sugar in my recipe, not a lot, I don’t want to make a cake
Onion Upside Down Cornbread recipe VIDEO!
Learn HOW TO MAKE GRILLED PIZZA here!
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 cornbread 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
Vidalia Onion Upside Down Cornbread
Ingredients
- 2 Vidalia Onions
- 4 tablespoons of butter
- 1 1/2 cups of fine ground yellow or white cornmeal I used yellow
- 1 cup all purpose flour
- 1 and 1/2 teaspoons kosher salt
- 1/3 cup white sugar
- 1 tablespoon baking powder
- 8 ounces frozen broccoli-thawed
- 1/2 cup cooked chopped bacon optional
- 4 eggs
- 16 ounces of 2% cottage cheese
Instructions
- 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 if 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
220 Comments on Vidalia Onion Upside Down Cornbread recipe with VIDEO
3Pingbacks & Trackbacks on Vidalia Onion Upside Down Cornbread recipe with VIDEO
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[…] know you’re used to seeing elaborate twists on cornbread recipes around here, like this Upside Down Vidalia Onion Cornbread recipes I made. This is still my most popular recipe by far, it’s always a favorite at […]
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[…] If you like this bacon cornbread recipe then you’ll LOVE my Vidalia Onion Upside down Cornbread […]
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[…] iron will. Cast iron is the absolute best pan for frying chicken or for getting an amazing crust on cornbread. I’ve found the 12 inch size to be the most useful. I roast whole chickens in it, I make an […]
Rochelle Winston Davies
May 23, 2016 at 12:59 am (8 years ago)Has anyone made this using fresh, not frozen, broccoli? I almost always hVe fresh broccoli crowns on hand but not frozen.
Demetra Overton
May 23, 2016 at 11:08 am (8 years ago)Hi Rochelle! Fresh broccoli may not soften enough in the cornbread during cooking. If you want to use fresh broccoli I would either cut it very small or steam it for a minute or two to soften it.
Larry E. Allen Sr!
May 22, 2016 at 9:20 pm (8 years ago)Sounds delicious however… In my house anytime sugar is added to cornbread it becomes johnny cake which is not allowed! Lol.
Arlo Lusby II
May 22, 2016 at 4:41 am (8 years ago)I’m going to try this recipe. I use Edwards Mill stone ground yellow grits from The College of the Ozarks, Point Lookout, Mo. 65726. One time I ran out of enough grits so I substituted a little steel cut oats; worked great! I use Greek yogurt and it works well. Please add me to your email list.
Ken Brown
May 21, 2016 at 1:25 pm (8 years ago)Sugar, and some wheat flower is needed to make modern cornbread unless you have access to field dried, stone ground cornmeal, which is hard to come by. Steal ground corn meal needs the sugar and flour that stone ground cornmeal does not require. Nice article on this subject here: http://www.seriouseats.com/2014/08/why-southern-cornbread-shouldnt-have-sugar.html
Rhonda Tatum
May 19, 2016 at 3:29 am (8 years ago)Has anyone tried this without the sugar? If so, did you make any other adjustments when leaving out the sugar? Thank you. 🙂
Jim
May 24, 2016 at 12:33 pm (8 years ago)I would think the onions provide more than enough sweetness.
Dave In Texas
May 6, 2016 at 9:31 pm (8 years ago)You had me ready to make cornbread right up to the ‘sugar’ part. Sorry, but there is a difference in cornbread and cake.
writernan
May 11, 2016 at 6:26 pm (8 years ago)Sometimes cornbread is much better with a small amount of sugar. In this recipe, I used coconut sugar (low glycemic). Substituted the bacon for spanish chorizo and used fresh broccoli. Husband LOVES this recipe, as do I!!
Demetra Overton
May 11, 2016 at 6:42 pm (8 years ago)Thanks so much! I really appreciate your support and your variation sounds AMAZING!
Aunty Lee
May 18, 2016 at 11:31 pm (8 years ago)Stick to lemonade without sugar.
Belinda
May 19, 2016 at 5:23 am (8 years ago)Dave in Texas….. Belinda in Tennessee agrees with you!!!! No place for sugar in cornbread…. I was taught if a cook has to add sugar to all of their recipes is a cook who can’t cook to begin with!!! I agree with that saying too….. I know a woman that adds sugar to everything, corn, beans, breads *all breads* if it’s on her stove there is sugar in it….. She even puts sugar in her chicken and dumplings!!! Now that is a sin!!! 🙂
Mimi
May 21, 2016 at 3:44 pm (8 years ago)My husband likes sweet cornbread on occasion. It is a matter of preference and it is nice to know how to make both-in his case-for whatever he is hungry for. I draw the line at sugar in chicken and dumplings, though.
Bhaskar
April 30, 2016 at 9:31 pm (8 years ago)I fell in love cornbread and potato leek soup when I was a student in Ohio, so I can’t wait to try this and get all nostalgic. I’m going to add in some cilantro leaves, and perhaps a dash of paprika. I’ve got high cholesterol, so I’ll substitute olive oil for butter. Thanks 🙂
sherri
April 25, 2016 at 5:05 pm (8 years ago)looks amazing!! but I have to add some shredded cheese 🙂 I wonder if I need to make any adjustments to the recipe when adding some cheese???
Demetra Overton
April 25, 2016 at 5:37 pm (8 years ago)Shredded cheese would be a great addition to this recipe. I would add a cup without any other adjustments and see how it turns out. Thanks so much for reading.
Donna C Miller
May 1, 2016 at 6:41 pm (8 years ago)Could I use squash instead of broccoli ? We can’t handle broccoli anymore
Demetra Overton
May 4, 2016 at 12:47 am (8 years ago)I haven’t tried to use squash instead of broccoli Donna but I think that would taste delicious. Let me know if you try it, I’d love your feedback
Michael Hitt
May 19, 2016 at 2:04 am (8 years ago)I really, really detest cottage cheese! What could I use instead to keep it moist and how much!?
Demetra Overton
May 19, 2016 at 11:14 am (8 years ago)I haven’t tried any substitutes for the cottage cheese. Some of the commenters have mentioned buttermilk or Greek yogurt . Give it a shot and see what you come up with. Thanks for reading, Michael.
jr
April 29, 2016 at 11:58 pm (8 years ago)Oooooohhh yes , this just screams for Cheese !
Jennifer Harris
March 5, 2016 at 5:17 pm (8 years ago)This looks delicious. I shall definitely be trying it out. I would think the leftoversJennifer could last several days, covered with Saran Wrap.
Demetra Overton
March 5, 2016 at 10:12 pm (8 years ago)Hi Jennifer. Yes the leftovers keep well wrapped in plastic wrap and refrigerated. You may want to toast it before serving. Thanks so much for reading!
Maria
May 1, 2016 at 8:28 pm (8 years ago)I dampen a paper towel wrap around the cornbread and loosely wrap foil around that and heat in the oven for about 10 minutes 350 degrees. Almost like fresh baked.
linda lbfuller2009@hotmail.com l
February 27, 2016 at 9:38 pm (8 years ago)I just made this cornbread, used noonday onions. I am taking it to church tomorrow. We are having an Italian lunch, thought this would go well with spaghetti/lasagna. Linda
Demetra Overton
February 27, 2016 at 10:34 pm (8 years ago)That’s fantastic, Linda. I hope everyone enjoys it. Thanks so much for reading.
SusanInSFL
February 24, 2016 at 4:27 pm (8 years ago)I’m going to make some changes and try this. We’re gluten free but I have some gluten free oat flour I can substitute for the flour. We’re also all organic and I have some GF / organic corn meal. We also don’t do dairy so do you have any ideas what can substitute for the cottage cheese in the recipe?
I know it sounds complicated and it is, but we do eat really well in spite of our limitations and our ethical demands of our food.
Vidalias aren’t here yet (I’m in South Florida) but they should be soon and when they arrive, I’ll be ready!
I’d appreciate being on your mailing list. Looks like some interesting ideas!
Demetra Overton
February 24, 2016 at 10:59 pm (8 years ago)Hi Susan. I haven’t tried a non dairy substitute yet but I think if you substituted almond milk (maybe a 1/4 cup less than the amount of cottage cheese in the recipe) and a tablespoon of lemon juice that might work. I’d love to hear the results after you make the changes, please let me know.
SusanInSFL
February 25, 2016 at 4:29 pm (8 years ago)I keep Coconut Milk in the fridge, so that might work. I’ll try that. Now just waiting for the Vidalias!
amy
May 3, 2016 at 3:53 am (8 years ago)I’m so happy I see someone else that has health issues. I also appreciate you giving the great alternatives. Please add me to your email list. Thanks!
Lu Su
May 2, 2016 at 9:13 pm (8 years ago)I have had good luck with vegan recipes for my son by substituting silken tofu processed with a hand held “stick blender” for eggs, dairy, or cheese. In fact in a blind taste test, meat eaters preferred the tofu pumpkin pie. Bonus is, you will up the protein.
Demetra Overton
May 4, 2016 at 12:49 am (8 years ago)That sounds delicious Lu. I’ll have to try that
Julie P
February 24, 2016 at 5:30 am (8 years ago)I, too, have the Broccoli Cornbread recipe that uses the sweet boxed cornbread mix. It is delicious, but too sweet for me. I am happy to have come across your recipe on Facebook tonight. I can’t wait to try it. It looks so pretty, too!
Demetra Overton
February 24, 2016 at 12:42 pm (8 years ago)Yes the boxed cornbread mix is much too sweet for my taste too Julie. Please let me know when you make this recipe, I’d love to hear your feedback.
betty richard
April 30, 2016 at 8:15 am (8 years ago)I use aunt Jemimmas corn bread mix. It’s not sweet at all so the sweet you get would come from just the onions.
Heather Lipscomb
February 24, 2016 at 5:15 am (8 years ago)Hi! I would love to try this to go along with a pot of crockpot pinto beans but I have a problem. I have a glass top stove and can’t use cast iron. I know I won’t get the same sear in a casserole dish, but can it be done? Bake the same way? Thanks
Demetra Overton
February 24, 2016 at 12:53 pm (8 years ago)Hi Heather. I would try this in the oven in a dark cake pan like this one http://amzn.to/1VE1sn1 They usually produce a nice crust. I haven’t tried this yet, but I think if you bake it in the lower third of you oven it should get a nice crust on it. Let me know how it turns out. Thanks so much for reading.
Cissy
May 3, 2016 at 8:46 pm (8 years ago)You do know you can use the cast iron skillet in the oven? That’s mostly how we use cast iron pans here in the South!
Preheat not just the oven, but the pan as well….then add the onions and butter, then rest of ingredients. Will probably be even better than stove top!
Bonnie Payne
May 4, 2016 at 2:33 am (8 years ago)I use my cast iron skillet on my glass top stove. NEVER turn the heat above medium. The oven is best for cornbread!
Sandy White
February 24, 2016 at 10:40 pm (8 years ago)I use my cast iron on my glass cook top for 8 years now. Its fine, just don’t slide the pan across the stove, or may scratch your glass surface. I just hate you are missing out.
Demetra Overton
February 24, 2016 at 11:00 pm (8 years ago)Thanks for the input, Sandy! I appreciate it.
Pamela
May 3, 2016 at 12:39 am (8 years ago)I have used cast iron in my glass top for nearly 11 years. It actually came with an iron griddle when purchased. Just don’t slide it around. And I remove it immediately when done cooking. I have heard leaving it on for long periods can scorch the top.
Melanie Arrowood
May 2, 2016 at 4:04 pm (8 years ago)Just what I was going to say! You can put cast iron on glass top stoves. I was worried about it for the longest time and finally tried it and there was no problem. Just don’t slide it around as Sandy said. I think this is a common misconception because the manufacturers don’t recommend it – probably because people would not be careful and the glass would scratch and they’d have complaints!
Chris
April 30, 2016 at 2:36 am (8 years ago)I put my cast iron skillet in the oven, to melt my bacon grease for cornbread, while the oven is preheating and my cornbread always has a crust. I’m sure it would be the same for butter but you’d probably want to keep an eye on it, to make sure that the butter doesn’t burn. Will have to try this recipe with the onions and broccoli, sounds great!
Diane Walker
May 1, 2016 at 4:24 pm (8 years ago)I always put my cast iron pan in the oven at 400 degrees when I make corn bread. It makes a great crust. DELICIOUS!
Dan
May 1, 2016 at 5:25 pm (8 years ago)I’ve used nothing but cast iron on a glass top stove with zero problems!
amy
May 3, 2016 at 3:44 am (8 years ago)Why does the top of the stove matter? It’s baked in the oven.
amy
May 3, 2016 at 3:55 am (8 years ago)I went back and re read it. But you can do the
-stovetop- step in the oven.
Deborah
February 23, 2016 at 2:41 am (8 years ago)This cornbread looks great. Going to try it.
Demetra Overton
February 23, 2016 at 3:01 am (8 years ago)Thanks so much for reading, Deborah. I really appreciate your comment.
Kevin Kennedy
February 24, 2016 at 5:37 am (8 years ago)So great looking I want it now, Vidalia’s are 6 months out here (Colorado), what type of onion can I substitute and are there any other adjustments to make? Thank You!
Demetra Overton
February 24, 2016 at 12:38 pm (8 years ago)Hi Kevin. I’m waiting patiently for Vidalia onions to come back into season as well. Ask your local grocery store to stock them when they come into season around late April. You can also have them delivered, check out http://www.vidaliaonions.com/ for information. There are some sweet onions coming from Peru if you don’t mind going international for a while. Sweet Walla Walla onions out of Washington and Oregon come into season around June. You may be able to find Maui onions year round. Thanks so much for reading.
Rhissanna
February 23, 2016 at 12:16 am (8 years ago)I just found this shared on facebook. Oh, my gosh it looks wonderful and I am so doing this! Hubby loves cornbread, and onions and I’m lucky enough to have a seasoned cast-iron skillet. Thank you so much for this recipe!
Demetra Overton
February 23, 2016 at 1:20 am (8 years ago)FANTASTIC Rhissanna a seasoned cast iron pan is a wonderful tool. Please let me know when you make it, I’d love your feedback.
Margaret M
February 22, 2016 at 5:09 pm (8 years ago)nothing can be better than vidalia onions! i cannot wait to try this. You are Genius. (i may attempt some variations with mushrooms and other flours!)
Demetra Overton
February 22, 2016 at 5:36 pm (8 years ago)WOW! Genius is high praise indeed, thanks so much Margaret. I’d love to hear about your variations when you make them. Please let me know how you make this recipe your own. Thanks so much for reading!
Phyllis Williams
February 22, 2016 at 12:15 pm (8 years ago)Can you use Greek Yogurt instead of the cottage cheese?
Demetra Overton
February 22, 2016 at 12:30 pm (8 years ago)I haven’t tried using Greek yogurt Phyllis, but I’m pretty sure it would work. I’ll try it and see how it works and how much yogurt you need to use. Check back soon to see the results. Thanks so much for reading
Stella
May 1, 2016 at 2:08 pm (8 years ago)I use sour cream in my cornbread mix, I have used Mayonnaise , I do use Mayonnaise in my homemade biscuit mix when making homemade biscuits
Angela Tucker
May 17, 2016 at 7:07 pm (8 years ago)I’m going for buttermilk instead of cottage cheese. Also, using sauteed chopped yellow squash instead of broccoli. Having slow cooked dry baby lima beans and some sliced center cut ham, fried cabbage and baked fresh sweet potatoes.This will be Sunday dinner this week!!
Demetra Overton
May 17, 2016 at 8:28 pm (8 years ago)This sounds like a wonderful meal Angela!
Emma Brown
February 21, 2016 at 4:03 am (8 years ago)Oh yummy! Looks and sounds so delish! Got to try it! I looove cornbread! And this one looks extra delicious!
Demetra Overton
February 21, 2016 at 4:04 am (8 years ago)Thanks so much Emma, I really appreciate the complement.
Linda Smith
February 21, 2016 at 2:52 am (8 years ago)Can’t wait to try this one….oh my goodness I know it is going to be good…..collards, slow cooker pork chops/gravy deviled eggs….going to be so good. Thank you for sharing. I am going to be on your blog looking for more great ideas. 🙂
Demetra Overton
February 21, 2016 at 3:18 am (8 years ago)Thanks so much for reading, Linda. Please let me know when you make it, I would love your feedback.
Paul Garrett
February 20, 2016 at 10:30 pm (8 years ago)Where is the 1/3 cup of vinegar used?
Demetra Overton
February 21, 2016 at 3:25 am (8 years ago)Hi Paul. There is no vinegar in the recipe, unless I typed it accidentally. I’ve reviewed the recipe a few times and I don’t see it. Thanks so much for reading.
Alex McDill
February 20, 2016 at 5:07 pm (8 years ago)I am from the South. Use my mother’s recipe. NO SUGAR!!! PLEASE. When I came up North, all cornbread was sweet. Couldn’t understand it. Yuck. Everyone can’t believe how great my cornbread is. Will be doing this recipe. Without the sugar or bacon. Yummmm. Thanks for the idea.
Demetra Overton
February 20, 2016 at 6:03 pm (8 years ago)You are certainly welcome to make your cornbread however you like, this is how I make mine. Yes, this recipe for cornbread has some sugar but it’s not really sweet. I find the sugar in this recipe just takes the harsh edge off the cornbread. Thanks for reading.
gloria Ahlberg
February 21, 2016 at 6:55 pm (8 years ago)What Temperature is the Oven for Baking!?!
Demetra Overton
February 21, 2016 at 7:28 pm (8 years ago)Hi Gloria. The baking temperature is 400 degrees. Thanks for reading
Dan
May 1, 2016 at 5:26 pm (8 years ago)You are absolutely right!
No sugar in cornbread!
Doug Chittum
May 2, 2016 at 3:46 am (8 years ago)Because we all want to be just like you, right Alex? jeez Wish I could be as polite as you Demetra
Demetra Overton
May 4, 2016 at 12:47 am (8 years ago)It’s all good Doug. To each their own. It’s all love here
Tish
May 22, 2016 at 8:07 pm (8 years ago)Indeed
LaDonne Penn
February 19, 2016 at 10:59 am (8 years ago)Stumbled on your upside down onion cornbread recipe and I’m anxious to try it. Thanks for posting. I would like to be added to your mailing list please. I appreciate you doing the “trial and error” work so I can just follow your guide!
Demetra Overton
February 19, 2016 at 12:10 pm (8 years ago)Thanks so much LaDonne. I will add you to my email list right away.
Annette Allen
February 18, 2016 at 9:32 pm (8 years ago)I had a friend share this on Facebook and made it the same night It is yummy and perfect! I never made a cornbread with cottage cheese and it was dense and moist! Thank you so much!
Demetra Overton
February 18, 2016 at 9:57 pm (8 years ago)WONDERFUL Annette! I’m so glad you enjoyed it. Thanks so much for your feedback.
Beverly Davis
February 18, 2016 at 7:25 pm (8 years ago)A Facebook friend shared this beautiful photo/amazing recipe with me. I have a variation/different design I plan to bake in a few days. I love cornbread it’s my specialty. Today, I posted your photo/link/credit on http://www.CornbreadMillionaire.com. Keep up the great work!!
Demetra Overton
February 18, 2016 at 8:43 pm (8 years ago)Thanks so much Beverly, I really appreciate your support. I just posted a recipe you might be interested in. Check out this Bacon upside down jalapeno cornbread recipe http://sweetsavant.com/2016/02/18/bacon-upside-down-jalapeno-corn-bread-recipe/
Susan Addison
February 18, 2016 at 7:19 pm (8 years ago)Love this recipe. Please add me to your mail list.
Demetra Overton
February 18, 2016 at 8:40 pm (8 years ago)Thanks so much Susan. I will certainly add you to my email list. Thanks so much for reading.
Scott
February 16, 2016 at 3:49 am (8 years ago)Even forgetting the baking powder (aargh!) the taste of this was quite good.
Husband: “Uhm, it tastes great, but it’s a little, uh… dense?”
Will definitely give it a go again.
Demetra Overton
February 16, 2016 at 2:15 pm (8 years ago)I’m so glad the Vidalia onion upside down cornbread tasted great even with the omission of the baking powder.
Chris
February 16, 2016 at 2:25 am (8 years ago)Looks good
Demetra Overton
February 16, 2016 at 2:36 am (8 years ago)Thanks Chris!
Robin Crittenden
March 1, 2016 at 12:45 am (8 years ago)These sound and look great.. Please include me on your email list.Email .
Thanks. Robin
Demetra Overton
March 1, 2016 at 2:04 pm (8 years ago)Thanks so much Robin! I’m happy to add you to my email list. Thanks so much for reading.
Linda Lamb
February 15, 2016 at 5:03 pm (8 years ago)I can’t wait to try this also. I’m not sure if I want use the original recipe first and add cheese a second time around or just go with some cheddar the first time. But I to try this. Also your picture with the fried chicken looked amazing. Please add me to your mailing list.
Demetra Overton
February 15, 2016 at 5:16 pm (8 years ago)Hi Linda. Shredded cheddar sounds like a wonderful addition to this recipe, please let me know how it come out. I’ll add you to the email list right away, thanks so much for reading.
Betty4549@charter.net Whiteside
February 14, 2016 at 8:56 pm (8 years ago)I love Mexican cornbread and I’m sure I will like this. All I have right now is self rising meal, I have all purpose flour, need to figure out how much baking powder to leave out or could you use all purpose flour and just leave out the salt and baking powder,.
Demetra Overton
February 15, 2016 at 3:44 pm (8 years ago)Hi Betty. This will take a bit of trial and error to figure out. I would start by cutting the amount of baking powder by half. Please let me know how it turns out when you make it. I would love to hear your feed back. Thanks so much for reading.
Peggy Davis
February 15, 2016 at 11:13 pm (8 years ago)Add me to your mailing list
Demetra Overton
February 16, 2016 at 1:04 am (8 years ago)HI Peggy. I’ll add you to my email list. Thanks for reading!
Clara Lawson
February 14, 2016 at 12:44 am (8 years ago)Sounds delicious,will make it thank you for posting.
Demetra Overton
February 15, 2016 at 3:43 pm (8 years ago)Thank you for reading Clara. Please let me know when you make it, I would love to hear your feedback.
Tamera
January 4, 2016 at 1:21 am (8 years ago)This looks fantastic! Please add me to your mailing list!
Demetra Overton
January 4, 2016 at 1:56 am (8 years ago)Thanks so much for reading Tamera! I’ll add you to my mailing list ASAP!
Eula Taulbee
February 6, 2016 at 5:24 pm (8 years ago)Can not wait to make it.
Demetra Overton
February 6, 2016 at 11:06 pm (8 years ago)Thanks Ella. I would love to hear your thoughts when you make it.
Don B Taylor
February 11, 2016 at 2:38 am (8 years ago)Please add us to your mailing list, thank you
Demetra Overton
February 13, 2016 at 3:57 am (8 years ago)Thanks Don. I’ll add you to the mailing list.
Barbara Gleeson
December 29, 2015 at 10:53 pm (8 years ago)Vidalia Onions are not available in my country of Australia. Would red onions be a good substitute? If not, what would you recommend as a way of achieving the sweetness of the noted Vidalia Onion?
Demetra Overton
December 30, 2015 at 1:36 am (8 years ago)Hi Barbara,
There are several types of sweet onions on the market (Walla Walla, Peruvian Sweet Onions, Maui onions) I’m not sure what is available and in season in your area but check for the “Moonrocks” onion variety available by mail order in Australia. Thanks for reading
Aileen Couch
January 29, 2016 at 4:28 pm (8 years ago)I just used sweet onions and mixed it with butter milk and it was awesome.
Demetra Overton
January 29, 2016 at 4:33 pm (8 years ago)Fantastic Aileen! I’m so glad you made it.
Jay
December 26, 2015 at 11:05 pm (8 years ago)Oh, having people ove next month for a poker game; was gonna make some chili…now I’m thinking a little gumbo and some of this awaesome bread! Please add me to mailing list
Demetra Overton
December 27, 2015 at 12:38 am (8 years ago)Thanks so much, Jay! I’ll add you to the mailing list right away
Faye Williams
February 5, 2016 at 1:36 am (8 years ago)I want to be added too!!!
Demetra Overton
February 5, 2016 at 11:30 am (8 years ago)I’ll add you today, thanks Faye!
Tj walker
February 13, 2016 at 2:30 pm (8 years ago)Please add us to mailing list!
Demetra Overton
February 15, 2016 at 3:42 pm (8 years ago)I’ll add you to the email list TJ. Thanks so much for reading.
Amy Foster
December 19, 2015 at 10:15 pm (8 years ago)I just bought non fat Greek yogurt for another recipe & will have extra. Do you think it could be substituted for the cottage cheese?
Demetra Overton
December 20, 2015 at 1:19 pm (8 years ago)I haven’t tried this recipe with Greek yogurt. I think you should give it a try and let me know how it turns out. Thanks for reading.
Paul Gold
January 4, 2016 at 10:33 pm (8 years ago)I make my low-fat version cornbread with Fage fat-free Greek yogurt, egg and fat-free buttermilk. I add a packet of Jamon seasoning by Goya for a ham/bacon flavor and fat-free butter spray the HOT iron skillet… it’s really good. I’m going to try this with my twist–such a great idea with the broccoli and onions! I use Martha White’s self-rising cornmeal though because I’m lazy and like savory cornbread. 🙂 (1 cup each buttermilk and plain yogurt, 1 egg, 2 cups of the self-rising cornmeal is my measurements 450 for 25 min ish)
Demetra Overton
January 4, 2016 at 11:03 pm (8 years ago)This sounds fantastic Paul! I’ll have to pick up some Goya Jamon seasoning and try your recipe. Thanks for sharing!
Carol Golden
February 25, 2016 at 5:19 pm (8 years ago)Where can I find Jamon seasoning by Goya? Does Walmart carry it?
Rose Bowen
December 18, 2015 at 1:27 pm (8 years ago)After seeing this on facebook, I HAD to try it. Whipped it up this morning and WOW, it’s an awesome recipe and looks amazing to serve, too. VERY tasty.
Demetra Overton
December 18, 2015 at 1:56 pm (8 years ago)Thanks so much Rose! I’m so glad you liked it, I really appreciate the feedback.
Anne
December 26, 2015 at 10:16 pm (8 years ago)Best cornbread I ever ate! Made it for Christmas dinner and everyone raved about it! Thank you so much for sharing!
Veletta
December 14, 2015 at 10:42 pm (8 years ago)Got mine in the oven right this minute!! Will keep you posted. add me to your email list please.
Demetra Overton
December 14, 2015 at 11:18 pm (8 years ago)FANTASTIC Veletta! I will add you to my email list ASAP!
Mary
December 14, 2015 at 4:02 pm (8 years ago)My son sent me this link in an email with the message “Yes, Please”, and I say you got it! This looks fantastic. We all love cornbread. vidalia onions, and broccoli so win win. Pinned, signed up for email newsletter. Thanks for sharing.
Demetra Overton
December 14, 2015 at 4:22 pm (8 years ago)That’s AWESOME Mary! Thanks so much for reading
Tracy
December 12, 2015 at 12:10 pm (8 years ago)Please add me to your mailing list. Looks yummy
Demetra Overton
December 12, 2015 at 11:08 pm (8 years ago)Thanks for reading, Tracy. I’ll add you to my email list.
Doug
December 11, 2015 at 6:20 pm (8 years ago)How thick did you slice the onions? Thanks!
Demetra Overton
December 11, 2015 at 8:43 pm (8 years ago)I sliced the onions about 1/3 of an inch thick. Thanks for pointing out that omission, I’ll edit the recipe accordingly.
GAIL BUSH
December 9, 2015 at 5:10 am (8 years ago)I can’t wait to try this…….please add me to your mailing list…..thank you so much….
Demetra Overton
December 9, 2015 at 1:26 pm (8 years ago)I will add you to the mailing list Gail. Thanks so much for reading
Jessica
December 9, 2015 at 3:19 am (8 years ago)Can’t wait to try this our family eats cornbread with almost every dinner we make love to find different ways make it will you add me to your mailing list please ty
MARTY H.
December 3, 2015 at 9:05 am (8 years ago)LOVED READING THE RECIPE, SOUNDS DELICIOUS. COULD YOU PLEASE POST THIS RECIPE FOR TWO PEOPLE? IT’S JUST ME AND MY HUSBAND AT HOME AND HE REALLY DOESN’T LIKE CORNBREAD BUT I THINK HE MAY LIKE THIS! THANK YOU VERY MUCH!
Demetra Overton
December 7, 2015 at 12:25 pm (8 years ago)Thanks so much for reading. I do not currently have the measurements for a smaller version of this recipe. I will work on it and let you know what I come up with
Pam
December 26, 2015 at 9:55 pm (8 years ago)I made it tonight for just my Mom and myself and just divided the recipe by 4 and it turned out great. I left out the sugar, simply because we prefer cornbread that isn’t sweet.
Kenny Mansfield
December 9, 2015 at 12:35 pm (8 years ago)I have found that cutting the cornbread into slices, tightly wrapping in plastic wrap, then storing in a freezer baggy will keep the cornbread fresh for weeks in the freezer. Make the whole recipe then freeze the rest for almost-instant cornbread with a future meal. The pieces thaw at room temp in just a few minutes or slice with a bread knife, insert butter and microwave for a few seconds.
Or, use a muffin tin to make individual cakes and freeze the extra in the same way.
Demetra Overton
December 9, 2015 at 1:25 pm (8 years ago)Great tip. Thanks Kenny!
Concetta Matthey
May 1, 2016 at 3:50 pm (8 years ago)We do the muffin tin and freeze them. With a house full of kids and a busy schedule it makes a great and quick meal. Please add me to your email list!
Demetra Overton
May 4, 2016 at 12:46 am (8 years ago)I sure will add you to my email list. Thanks so much Concetta
Armie
November 11, 2015 at 5:56 pm (8 years ago)I keep kosher which requires me to separate meat from milk and not serve them at the same meal. Any suggestions for a non-dairy substitute for your milk-based products in this recipe so I can serve this for a typical dinner. Love the recipe and but love to serve it.
Demetra Overton
November 11, 2015 at 6:27 pm (8 years ago)I haven’t tried a non milk substitute for the cottage cheese in this recipe. If you would like to try a non-dairy substitute I would try non dairy “cream cheese” substitute thinned with water. Check the section of your store with dairy alternatives for things to try. Please let me know what you come up with. Thanks for reading
Brenda Durall
December 5, 2015 at 6:13 pm (8 years ago)This looks yummy! Please add me to your mailing list. Thank you.
Demetra Overton
December 7, 2015 at 12:23 pm (8 years ago)I sure will, Brenda. Thanks for reading
Katherine G
October 17, 2015 at 2:11 pm (9 years ago)This looks so delicious! I would totally give this a try.
Tammy West
October 13, 2015 at 5:52 pm (9 years ago)I made it a few weeks ago and served it with Red Beans. Everyone loved it so I’m making it again this weekend to serve with Shrimp and Crawfish Soup. Please put me on your email list. Thank you so much for the recipe!! It’s great just like it is 🙂
Demetra Overton
October 14, 2015 at 1:17 am (9 years ago)FANTASTIC Tammy. I’m so glad everyone liked it. I appreciate the feedback
Linda
December 9, 2015 at 1:24 am (8 years ago)Tammy west comment about having shrimp and crawfish soup I have never never heard of or read of it. Could she please share. This onion cornbread looks and sounds DELICIOUS.
Grety Minshew
October 2, 2015 at 10:25 pm (9 years ago)Our son just sent me this link. I will be trying this. Also, I think it’s his sly way of saying he is in need of a cast iron skillet! One question, here in Idaho…we would never store onions in the fridge (unless they are cut up). Do y’all do things differently in … ?
Demetra Overton
October 3, 2015 at 1:47 am (9 years ago)Hi Grety. I used to keep my onions in a basket on the counter but tone of the Vidalia onion growers told me about his mother in law’s method of storing them in the fridge. He said she keeps a bunch of them in the crisper drawer of the fridge and that keeps them fresh until they come back in season. Thanks so much for reading!
Tom
September 24, 2015 at 6:59 am (9 years ago)Fantastic recipe. Just great! Please add me to mailing list.
Demetra Overton
September 24, 2015 at 3:45 pm (9 years ago)Thanks so much for reading, Tom. I’ll add you to my mailing list
Kathy
September 23, 2015 at 1:25 pm (9 years ago)I can’t wait to try this! It would probably be great with soup or just a glass of cold milk! Please add me to your mailing list.
Debbie Kavanaugh
September 20, 2015 at 8:54 pm (9 years ago)I cannot wait to try this. Will likely in future preparation add jalapenos but gotta make the real deal first. Please add me to your making list.
Demetra Overton
September 21, 2015 at 9:34 pm (9 years ago)Thanks so much, Debbie, I’ll add you to the mailing list right away.
Donna Sheehan
September 13, 2015 at 12:32 am (9 years ago)How much salt, please?
Demetra Overton
September 13, 2015 at 3:46 pm (9 years ago)One and a half teaspoons of kosher salt. Thanks for reading Donna.
Melina Hofecker
September 9, 2015 at 4:55 am (9 years ago)Cannot wait to try this! It might well become one of our Holiday special dishes as well! A question if I might.. Just how thick are those vadelia slices supposed to be? about the size of a pineapple slice? Though looking at the lead picture, at 5oclock,, looks like a marvelous chunk o’ onion.. Thanks so much!
Colleen Wehr
September 8, 2015 at 8:23 pm (9 years ago)This looks absolutely amazing. But being a true southerner, I’d almost have to add a little bacon grease to the skillet to call it cornbread 🙂 I’m trying this SOON!
Please add me to your mailing list
Demetra Overton
September 9, 2015 at 1:19 am (9 years ago)Thanks so much, Colleen. I agree, I would add bacon grease to just about everything if I could. I’ve added you to my mailing list.
Anita
September 8, 2015 at 8:05 pm (9 years ago)This looks great I can’t wait to make this , would u add me to ur mailing list plz Ty
Demetra Overton
September 9, 2015 at 1:19 am (9 years ago)I’ve added you to my mailing list, Anita. Thanks so much for reading!
Sarah
August 26, 2015 at 9:37 pm (9 years ago)This is a good recipe but it NEEDS salt to make all the flavors pop! Also, I omitted the sugar and used two tbsp of butter instead of four! Perfect!
Demetra Overton
August 27, 2015 at 11:24 am (9 years ago)Thanks Sarah. You are absolutely right about the salt. I mistakenly omitted the salt from the published recipe. I’ll change that.
Donna Sheehan
September 13, 2015 at 12:30 am (9 years ago)How much salt, please? It would be a shame for me to guess as I not much of a cook, but I MUST have this cornbread!!!
Sandi
August 23, 2015 at 1:48 am (9 years ago)Do you use white or yellow cornmeal? Do you turn the onion slices/rounds over when cooking, or just cook for 5 minutes, then add batter? Can you use 4% milk fat cottage cheese?
Looks delish!
Demetra Overton
August 23, 2015 at 11:46 pm (9 years ago)HI Sandi. I used yellow corn meal but white corn meal would work as well. I did not turn the onions over.
Sue daughtry
August 16, 2015 at 7:56 pm (9 years ago)It really sounds good I want to be on your mailing list because I’m from ga to and used to live in Lawrenceville
Demetra Overton
August 16, 2015 at 8:11 pm (9 years ago)Absolutely, thanks so much for reading
Donna
August 19, 2015 at 4:21 pm (9 years ago)I’d love to be on your mailing list. The Vidalia onion cornbread looks awesome and I’ll be making it soon! Thanks
Demetra Overton
August 19, 2015 at 4:22 pm (9 years ago)EXCELLENT! I’ll add you to the mailing list right away. Thanks so much for reading.
cat
August 15, 2015 at 12:22 pm (9 years ago)Not to be negative, but that slope-sided pan in the cooking pix is not the one that straight-sided cornbread came out of. If you want the final product to look like the one in the picture you need a regular skillet, not a saute pan skillet. Looks like a beautiful delicious dish!
Demetra Overton
August 15, 2015 at 1:27 pm (9 years ago)IT is the same pan. No tricks here, thanks for reading.
Cheryl
September 10, 2015 at 3:55 pm (9 years ago)“Not to be negative, but I’m going to be negative.” Not sure why some people leave the comments they do, but thanks for the awesome recipe! Your photography is beautiful as well. Keep up the good work.
Demetra Overton
September 10, 2015 at 4:26 pm (9 years ago)LOL! Thanks so much Cheryl. I don’t mind constructive criticism (that’s what I tell myself).
Velma Williams
August 13, 2015 at 6:34 pm (9 years ago)I must try this soon.My mouth waters just following the recipe.I will try this. It will be delicious.I will not change anything about it. Please add me to your mailing lists.
Demetra Overton
August 13, 2015 at 8:42 pm (9 years ago)Thanks so much Velma. I’ll add you to my email list
LottieAnn
August 10, 2015 at 10:22 pm (9 years ago)Beautiful recipe — my best gal pal and I are planning a cooking day to try it! Please add me to your mailing list. Thank you.
Demetra Overton
August 10, 2015 at 10:41 pm (9 years ago)Fantastic LottieAnn! I’ll add you to the mailing list
Heather Janson
August 10, 2015 at 5:08 pm (9 years ago)Made this last night and it was a HUGE hit!!! I omitted the additional onions in the batter (trying to please a variety of palates), but next time I am adding them regardless. What a delicious side to our grilled chicken and pork and roasted veggies!! You are genius! xoxo
Demetra Overton
August 10, 2015 at 10:42 pm (9 years ago)I’m so happy to hear that your guests enjoyed it. Please come back for more recipes!
Jacqui Baldwin
August 9, 2015 at 5:00 pm (9 years ago)I just found you! And I am so elated. I’m gonna make this cornbread this week. I love the variation with the onions.I won’t change a thing. Please add me go your mailing list.
Margaret Inmon
August 9, 2015 at 1:15 am (9 years ago)This sounds like a wonderful recipe. Have used creamed corn, jalapenos and cheese to make Mexican cornbread but have never tried onions and broccoli and have never used cottage cheese. Would love to be added to your email list.
Anne Murphy
August 8, 2015 at 10:04 pm (9 years ago)What a wonderful idea! That must be delicious.
Judy Truex Reed
August 8, 2015 at 6:15 pm (9 years ago)Please add me to your email list.
Demetra Overton
August 8, 2015 at 8:19 pm (9 years ago)I sure will Judy, THANKS! A newsletter will be coming out this week
Earlene
August 8, 2015 at 12:38 pm (9 years ago)This looks delicious! I’m not sure about which cornmeal to use, plain or self-rising? Also, do you taste the cottage cheese? Thanks!
Demetra Overton
August 8, 2015 at 3:34 pm (9 years ago)HI Earlene! I use plain cornmeal-not self rising, not corn meal mix. You don’t taste the cottage cheese, the cottage cheese adds incredible moisture to the cornbread.
Judy
August 7, 2015 at 11:00 pm (9 years ago)Stephanie, Emeril has an upside down fig cake done in cast iron skillet that is out of this world! Foodnetwork.com. I am definitely going to be making this cornbread. Love cornbread with broccoli/cheese and love Vidalia onions…gotta be a match made in heaven. Thank you for coming up with this new one Demetra!
Demetra Overton
August 7, 2015 at 11:20 pm (9 years ago)Thanks so much Judy. That upside down fig cake sounds AMAZING! I’ve definitely got to try that
MARGARET BALDWIN
August 5, 2015 at 11:41 pm (9 years ago)I SAW THIS RECIPE ,COULDNT WAIT TO MAKE , IT IS ABSOLUTRLY DELICIOUS ..I DIDN’T HAVE COTTAGE CHEESE ON HAND ,SO I USED ITALION RICOTTA CHEESE TOTALLY AWESOME ! THIS WILL BE ON MY TABLE FOR SPECIAL EVENTS …
Sondra
August 5, 2015 at 4:47 pm (9 years ago)This looks wonderful – I am going to try this weekend and add japs.
Brenda Harmon
August 5, 2015 at 2:12 pm (9 years ago)I would have to omit the sugar and broccoli. Maybe try chopped asparagus, califlower or spinach? Thanx for the recipe
jan moody
August 5, 2015 at 10:19 am (9 years ago)Love recpies! Always learning. Thanks!
Robert Dery
August 5, 2015 at 12:35 am (9 years ago)I make my cornbread with jalapenos and usually get. A lot of positive comments
Janice
August 4, 2015 at 2:55 pm (9 years ago)Where did you get that pan????
Demetra Overton
August 4, 2015 at 3:19 pm (9 years ago)Hi Janice. I used a Lodge cast iron pan. I have aLink to it on the right of my page under “Shop Sweet Savant”
sharon sutton
August 10, 2015 at 12:27 am (9 years ago)May I be added to your email list, please.
Demetra Overton
August 10, 2015 at 2:00 pm (9 years ago)I sure will! Thanks so much for reading
Victoria
August 4, 2015 at 3:57 am (9 years ago)Loved it! Won’t change a thing!
Laura
August 4, 2015 at 12:40 am (9 years ago)Made this after I saw the recipe today! Absolutely amazing!!
Demetra Overton
August 4, 2015 at 1:13 am (9 years ago)AWESOME! I’m so glad you liked it
Penny
August 3, 2015 at 11:10 pm (9 years ago)This recipe sounds (and looks!) utterly delicious! I can’t wait to try it.
As long as there are so many great suggestions for variation on this one, I’d like to add my own idea. I’ve always made my cornbread with some cream corn for moisture, and it give a great texture.
diana
August 3, 2015 at 9:51 pm (9 years ago)I’d like to make it with no broccoli, just onion cornbread/can you adjust it for me?
THanks!
Mike
August 4, 2015 at 10:03 am (9 years ago)Leave the broccoli out. There you go…adjusted.☺
Candi
August 3, 2015 at 2:22 am (9 years ago)I don’t really like cottage cheese. Is the cheese taste strong or could I use a different kind?
Demetra Overton
August 3, 2015 at 4:16 am (9 years ago)The cottage cheese flavor is not strong at all in this recipe, it’s really there to add moisture to the cornbread.
Lorraine
August 3, 2015 at 2:17 pm (9 years ago)This cornbread is wonderful. Usually, cottage cheese does not have a strong flavor and all it does is add moisture and goodness all the way around.
I suppose if one wants to, sprinkle in cheddar or a light smooth cheese of any sort would work but probably not add enough moisture.
Wanda
August 3, 2015 at 4:56 pm (9 years ago)I’ve tried Sour Cream instead of Cottage Cheese before. YUMMY! (Its only there in place of milk for the moisture to hold it all together).
WHStoneman
August 3, 2015 at 6:19 pm (9 years ago)Being in the south….I would NEVER make cornbread without REAL buttermilk! Loose the cottage cheese and add buttermilk until you get the proper consistency.
Colette
August 6, 2015 at 10:43 pm (9 years ago)I’d prefer the buttermilk but not sure I could do it correctly.
Is there a more exact amount? What would that be in cups?
Thank you.
Pauline Cotton Osborne
August 5, 2015 at 1:48 pm (9 years ago)Maybe a can of corn could be used instead of cottage cheese, not sure I would like that either.
Demetra Overton
August 5, 2015 at 1:53 pm (9 years ago)Only one way to find out! 🙂
Stephanie
August 2, 2015 at 3:41 pm (9 years ago)I think hot peppers and hot pepper jack cheese or Colby/monterrey cheese would be good. I also use a cast iron skillet for cornbread and pineapple upside down cake.
Tom
August 1, 2015 at 5:26 pm (9 years ago)This looks really deliciou. I can’t wait to try it. Do you think jalapenos would be good in this recipe?
LydiaF
July 30, 2015 at 7:53 pm (9 years ago)My husband makes his corn bread in a cast iron skillet, too. He’s intrigued by your upside down onion topping. I’m looking forward to trying it 🙂
Demetra Overton
August 1, 2015 at 9:03 am (9 years ago)I love using a cast iron skillet to make corn bread. Pouring the batter into a hot buttered skillet gives you an unbelievably crispy crust.
Debbie
August 31, 2015 at 5:19 pm (9 years ago)Tried this. It’s WONDERFUL and makes a VERY nice presentation! Will definitely keep this recipe in my file. Thanks for sharing it.