Prep 20 mins
Cook 30 mins
This is from an old booklet put out by the Walla Walla Gardeners Association. Walla Walla is in SW Washington state. On recommendations from other chefs, I changed the amount of onions used from 6 to 4.
- 4 medium walla walla onions, peeled and thinly sliced
- 3 tablespoons butter
- 1 cup yellow cornmeal
- 1 cup flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1⁄3 cup shortening
- 1 egg
- 1 cup milk
- 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.
What a wonderful recipe for cornbread! This is so special and yummy, mmm! The texture is very fluffy and grainy, just like a good cornbread should be. Its crusty on the outside and has a lovely sweet oniony taste. YUM!
I used home made applesauce in place of the shortening, left out the sugar and reduced the salt to 1/4 ts. It came out fantastic and Ill definitely make this again. I especially loved the upside down idea! :)
Made and reviewed for Went to the Market Tag Game September 2011.
I love cornbread and this makes it extra yummy with the onions. I used vidalia onions - but only two. I also used canola oil instead of shortening & egg substitute (I always do) - it was delicious!
I prepared this as a side to soup on a chilly night. It was a very hearty cornbread and would be good as a side with many meals. The sweetness of the onions really comes out with the sauteing. I did add a bit more sugar to the cornbread mixture, as we like a sweeter cornbread.