Make cornbread special with the addition of sweet onions. The onions caramelize and add just the right flavor to this slightly sweet cornbread. This recipe is easy enough to make anytime and is sure to impress.
Vidalia Onion Upside Down Cornbread
2 tablespoons butter
2 medium Vidalia onions (or other sweet onions like 1015s or Walla Wallas), peeled and sliced 1/4-inch thick
1 cup cornmeal
1 cup all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup canola oil
Preheat the oven to 400° F.
Melt 2 tablespoons of butter in a cast iron skillet (I use a 10 1/4-inch cast iron skillet) on the stove top over medium heat. Arrange the onion slices, taking care to keep the slices intact, in the melted butter in the skillet. You can half and quarter the onion slices to fill in empty spaces. You may not use all of the onion slices. You can save leftover onions for another use or finely chop them and add them to the cornbread batter. Let the onions cook over medium heat while you prepare the batter. Do not turn the onions while they are cooking.
Combine the cornmeal, flour, sugar, baking powder, and salt in a large bowl. In another bowl, combine the milk, canola oil, and eggs with a fork. Pour the wet mixture into the dry mixture and stir until just combined.
Take the skillet off the heat. Pour the cornbread batter evenly over the onions. Place in the preheated oven and cook for 25 minutes.
Carefully invert the cornbread onto a cutting board or plate.