Upside Down Walla Walla Onion Cornbread
Meet your new favorite comfort food: Upside Down Walla Walla Onion Cornbread. This unique twist on classic cornbread combines the natural sweetness of Walla Walla onions with a rich, buttery caramelization that sets the stage for a golden, tender cornbread topping. The recipe begins by sautéing thinly sliced Walla Walla onions with brown sugar until they're irresistibly glossy, creating a sticky-sweet layer that transforms into the perfect topping after flipping. The cornbread itself is a harmonious mix of yellow cornmeal, buttermilk, and a hint of sugar, striking just the right balance of moistness and crunch. Baked to perfection in a cast iron skillet, this dish is as visually stunning as it is delicious. Serve this savory-sweet masterpiece alongside hearty chili, a steaming bowl of soup, or a crisp salad for an unforgettable dinner table addition. Optimized for flavor and ease, this crowd-pleaser is destined to become a go-to recipe for weeknight meals and special occasions alike.
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Recipe Information
Ingredients
- 2 large Walla Walla onions
- 3 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 3 tablespoons vegetable oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch cast iron skillet or round baking dish well and set aside.
Peel and thinly slice the Walla Walla onions into rings.
Melt 2 tablespoons of the unsalted butter in the skillet over medium heat. Add the onion slices and sauté for 5-7 minutes, stirring occasionally, until they begin to soften and turn golden.
Sprinkle the brown sugar evenly over the onions and cook for another 2-3 minutes until the sugar dissolves and the onions are lightly caramelized. Turn off the heat and spread the onions evenly into a layer at the bottom of the skillet.
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, granulated sugar, baking powder, baking soda, and salt.
In another medium bowl, whisk together the buttermilk, eggs, and vegetable oil until fully combined.
Gradually pour the wet ingredients into the dry ingredients, mixing gently until just combined. Do not overmix; a few small lumps are okay.
Melt the remaining 1 tablespoon of butter and stir it into the batter for additional richness.
Carefully pour the cornbread batter over the caramelized onions in the skillet, spreading it evenly with a spatula.
Place the skillet in the preheated oven and bake for 25-30 minutes, or until the top is golden-brown and a toothpick inserted into the center comes out clean.
Once baked, remove the skillet from the oven and let it cool for 5-10 minutes.
Run a knife around the edges to loosen the cornbread, then carefully invert it onto a serving platter or large cutting board so the caramelized onions are on top.
Slice and serve warm. This cornbread pairs beautifully with chili, soup, or a fresh green salad.
Nutrition Facts
Calories |
2234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.2 g | 128% | |
| Saturated Fat | 35.4 g | 177% | |
| Polyunsaturated Fat | 25.7 g | ||
| Cholesterol | 492 mg | 164% | |
| Sodium | 4774 mg | 208% | |
| Total Carbohydrate | 302.7 g | 110% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 75.9 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 472 mg | 36% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1426 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
