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Vidalia Onion Upside Down Cornbread


Subdeacon Joe

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I have not tried this yet, but it sounds wonderful.  
 

Vidalia Onion Upside Down Cornbread

Derived from the original recipe of Demetra Overton – http://sweetsavant.com
Prep time: 15 mins  Cook time: 40 mins  Total time: 55 mins
Serves: 8

Requires a 10-12 inch cast iron skillet, but I used an 11 inch Dutch oven that has 3 3/4″ tall sides and that worked very well.

Ingredients

  • 2 Vidalia Onions
  • 4 Tablespoons of butter
  • 1 1/2 Cups of cornmeal
  • 1 Cup of AP flour
  • 1 1/2 teaspoons of kosher salt
  • 1/3 Cup white sugar
  • 1 Tablespoon baking powder
  • 1/2 Cup diced poblano pepper
  • 3/4 Cup fresh corn kernels, cooked and cut from the cob
  • 1/2 Cup bacon, chopped and cooked
  • 4 eggs
  • 16 ounces of cottage cheese

Instructions

  1. Preheat the oven to 400 degrees.
  2. Cook the corn (still on the cob) for about 3-4 minutes (over an open flame will char some of the kernels and will provide great flavor and color inside the finished loaf).
  3. Saute the bacon in a separate pan and add the diced pepper for the last minute or two so it softens.
  4. Slice the Vidalia Onions into rings, leaving the rings together if possible.
  5. Melt the butter in the cast iron skillet (the one to be used for baking).
  6. Place the onion slices close together in the the butter, filling in any spaces with smaller bits of onion.
  7. Finely chop any remaining Vidalia onion and reserve it.
  8. Let the onions cook on medium heat for 5 minutes.
  9. While the onions are cooking, mix the batter.
  10. Add the cornmeal, flour, sugar, salt and baking powder in a bowl and stir to combine.
  11. In a large bowl beat 4 eggs and mix in the cottage cheese.
  12. Add the reserved chopped onions.
  13. Add the bacon and diced peppers.
  14. Add the cornmeal mix and stir to combine.
  15. Pour batter over the onions.
  16. Bake the cornbread for 20-25 minutes or until done.
  17. Let the cornbread cool for 10-15 minutes. Run a knife around the edge of the pan.
  18. Place a plate or breadboard over the pan and, using oven mitts, carefully flip the pan over and remove cornbread from the pan.

cornbread-turned-out

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33 minutes ago, Phantom Falcon, SASS # 46139 said:

I love Vidalia onions, but I certainly wouldn't put them in cornbread.  To each his own though.

 

PF

I posted a Vidalia onion casserole here a month or two ago. It has cornmeal and creamed corn in it. The onions are chopped not whole.

I believe a few saloonatics have tried it. It is superb.

There is virtually nothing that can’t be in proved by the addition of Vidalias in my opinion. :wub:

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You had me at ONIONS.

Vidalia was just icing on the cake, so to speak!

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Just now, Cold Lake Kid, SASS # 51474 said:

You had me at ONIONS.

Vidalia was just icing on the cake, so to speak!

And a fine icing it is! :wub:

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23 hours ago, Utah Bob #35998 said:

I posted a Vidalia onion casserole here a month or two ago. It has cornmeal and creamed corn in it. The onions are chopped not whole.

I believe a few saloonatics have tried it. It is superb.

There is virtually nothing that can’t be in proved by the addition of Vidalias in my opinion. :wub:

UB, I agree with your final statement. I just don't like cornbread!

 

PF

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2 minutes ago, Marshal Mo Hare, SASS #45984 said:

Looks like a space alien.

 

Hmmmmm.....I wouldn't say space alien, but your comment made me think that it bears a passing semblance to can Gogh's "Starry Night."

 

 

I saw a Bundt Cake Pineapple Upside Down Cake receipt that might work with this receipt.  Here's the photo.

 

Screenshot_20220825-205951-126.thumb.png.9ee79c5ed562f67813f30985fc304553.png

 

Put the onion slices standing like that and use cherry peppers in place of the cherries.

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On 8/24/2022 at 4:59 PM, Phantom Falcon, SASS # 46139 said:

UB, I agree with your final statement. I just don't like cornbread!

 

PF

What? WHAAAT?? :blink::blink:

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