Vidalia Onion Upside Down Cornbread

Vidalia Onion Upside Down Cornbread2

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
2 eggs

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.

Advertisements

Hot Water Cornbread

 

This is another favorite from my childhood. It’s a Southern classic. My Dad used to add in shredded sharp cheddar cheese, minced onion, and minced jalapenos to his hot water cornbread mixture before frying. Experiment with the add-ins. The possibilities are endless. I like my hot water cornbread simple, plain. I’ve been known to dip mine in ketchup, but others like them drizzled with honey are maple syrup. They go great with a nice pot of pinto beans.

Hot Water Cornbread

2 cups cornmeal
1 tsp. salt
2 cups boiling water
oil for frying

Add about an inch of oil to a cast iron skillet. Heat oil over medium-high heat.

Meanwhile, combine the cornmeal and salt in a bowl. Add the boiling water and mix well. Let the mixture cool slightly. When the mixture is cool enough to handle, shape into patties by forming a ball with about 2 or 3 tablespoons of the mixture and then flattening it into a 1/2-inch patty with your fingers. Fry the patties in the hot oil in small batches, turning often until golden on both sides. Remove from the oil and drain on paper towels.


Yellow Squash Cornbread

Yellow Squash Cornbread

The amount of yellow squash (well, squash in general) I have gotten in the past several weeks in my CSA boxes is almost overwhelming. I’m not complaining. I love squash and have been happily using all of it. There has just been a lot. I have sautéed it, put it on savory tarts, made quick breads with it, added it to veggie enchiladas, fried it, put it in soups, made casseroles with it, and  tossed it with pasta. It seems that no matter how much squash I use in recipes, I continue to find more of it tucked away in the veggie crisper. I’ve been wondering if it is multiplying overnight in the fridge.

Tonight I added mashed yellow squash to a basic cornbread recipe. I was super happy with the results. The gluten-free cornbread was moist and the flavor was not overpowered by the squash. I really liked the idea of the added nutrition the squash brings to the cornbread.  I will definitely be making this again. I served the yellow squash cornbread with black-eyed peas and fried cabbage. Southern comfort food.

Update: I made a cornbread dressing with leftover yellow squash cornbread and half a loaf of French bread. Turned out well and you could not tell there was squash in it at all. Good stuff.

Yellow Squash Cornbread

4 yellow squash, ends trimmed, sliced
2 cups yellow cornmeal
1 tablespoon baking powder
3 tablespoons sugar (or to taste)
1/2 teaspoon salt
1 cup milk
1/4 cup canola (or corn) oil
2 eggs

Preheat the oven to 400° F. Spray a cast iron skillet with cooking spray and set aside.

Bring the sliced yellow squash and enough water to cover to a boil. Cook until the squash is tender. Drain well in a colander. Mash the drained squash (I use a potato masher) and set aside.

In a large bowl, combine the cornmeal, baking powder, sugar, and salt. In another bowl, combine the milk, oil, and eggs. Pour the wet mixture into the dry mixture and stir to combine. Add the mashed squash and mix until well combined. Pour into the prepared cast iron skillet and bake at 400° F. until a toothpick inserted in the center comes out clean, about 35 – 40 minutes.

 


Cornbread

IMG_7029

This is currently my favorite cornbread recipe. This is not like the cornbread I grew up with in Texas. The dense Southern-style cornbread my parents and grandparents made never had flour nor sugar included in the recipe. It was always made with buttermilk. The very addition of sugar makes this  “Yankee” cornbread. I actually like the lighter, sweeter, more cake-like Yankee cornbread. I also like beans in my chili. Shhhhh…..don’t tell anyone.

Cornbread

1 cup corn meal
1 cup flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup oil
2 eggs

Preheat oven to 400 degrees F. Spray a cast iron skillet or 9 inch pan with cooking spray. Set aside.

Combine corn meal, flour, sugar, baking powder, and salt in a large bowl.

Combine the milk, oil, and 2 eggs in a small bowl.

Mix the wet ingredients into the dry ingredients, mixing until just moistened.

Pour into prepared pan and bake in the preheated oven 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.