Upside Down Walla Walla Onion Cornbread Recipes

UPSIDE-DOWN CHEESY ONION CORNBREAD

Steps:

• Heat oven to 350°F. Cut onion into 5 (1/2-inch thick) rings; keep rings intact.
• In 10-inch cast-iron skillet, melt butter over medium-low heat. Gently place onion slices close together in the butter. If last ring looks too large to fit in skillet, remove outside rings until small enough to fit. Sprinkle with salt, and cook 3 to 4 minutes without moving, until onions soften but don't fall apart. Remove from heat. With large, flat spatula, gently turn onions, keeping rings together as much as possible.
• In large bowl, mix both pouches cornbread mix, eggs and milk. Stir in cheeses and herbs.
• Pour batter over onions. Bake 28 to 32 minutes or until golden brown and toothpick inserted in center of cornbread comes out clean.
• Run knife around edge of cornbread. Let cornbread cool 10 minutes.
• Place a plate over skillet, and carefully flip over. Remove skillet. Cut into 8 wedges.

ONION CORNBREAD

Steps:

• Chop the onion and sautee it in the skillet with the butter.
• (It's more butter than you need for the onion, but it will all go into the mix.) In a bowl, fully mix the dry ingredients.
• Separately, beat the eggs with the milk.
• Combine the egg and milk mixture and the sauteed onions and butter with the dry ingredients.
• Pour the mix into the skillet.
• Place the skillet in a 400 degree oven and bake for about 20 minutes.
• Enjoy it with honey.

UPSIDE DOWN WALLA WALLA ONION CORNBREAD

Steps:

• Preheat oven to 350°F.
• Butter a 8x8x2-inch square baking pan.
• In a skillet, melt butter and saute onions until soft and beggining to brown, about 10 minutes.
• Spoon evenly into bottom of baking pan.
• Combine dry ingredients in a mixing bowl. Cut in shortening until well blended.
• Beat egg and milk together and mix with dry ingredients until just blended.
• Pour batter over onions.
• Bake 25-30 minutes.
• Turn out onto serving plate; cut into squares. Serve hot.