Vidalia Onion Upside Down Cornbread

Onion Upsidedown Cornbread

  • 2 Vidalia Onions
  • 4 tablespoons of butter
  •  2 boxes jiffy cornbread
  • 1 and ½ teaspoons kosher salt
  • 8 ounces frozen broccoli-thawed
  • 4 eggs
  • 16 ounces of 2% cottage cheese
  1. Preheat the oven to 400 degrees
  2. Slice the Vidalia Onions into rings leaving the rings in order if possible
  3. Melt the butter in the cast iron skillet
  4. Place the onion slices close together into the butter, fill in any spaces with smaller bits of onion
  5. Finely chop any remaining Vidalia onion and reserve it.
  6. Let the onions cook on medium heat for 5 minutes
  7. While the onions are cooking mix the batter.
  8. In a large bowl beat 4 eggs, mix in the cottage cheese. Add cornbread mixes.
  9. Squeeze the water out of the broccoli and mix this into the eggs. Add the reserved chopped onions
  10. Pour the batter over the onions
  11. Bake the cornbread for 22-28 minutes or until done.
  12. Let the cornbread cool for 10-15 minutes. Run a knife around the edge of the cornbread.
  13. Place a plate over the pan and using oven mitts carefully flip the pan over and remove the cornbread from the pan

~ by accordingtoleanne on September 10, 2015.

One Response to “Vidalia Onion Upside Down Cornbread”

  1. Looks yummy! Plus it’s so pretty! Hope it was tasty! Sure looks beautiful!

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