Upside Down Walla Walla Onion Cornbread

"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."
 
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photo by Lalaloula photo by Lalaloula
photo by Lalaloula
photo by Lalaloula photo by Lalaloula
photo by MA HIKER photo by MA HIKER
Ready In:
50mins
Ingredients:
10
Serves:
9
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ingredients

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directions

  • 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.

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Reviews

  1. 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!<br/>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! :)<br/>Made and reviewed for Went to the Market Tag Game September 2011.
     
  2. 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!
     
  3. 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.
     
  4. wowser this was awesome i used only 2 onions .it smells divine everyone that likes cornbread should try this
     
  5. This was just ok for me. Even my husband who LOVESSSSSSS cornbread wasn't too thrilled. Maybe next time I'd incorporate the onions "in" the batter. Thanks!
     
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Tweaks

  1. 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!<br/>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! :)<br/>Made and reviewed for Went to the Market Tag Game September 2011.
     
  2. I tried making this, and followed the directions exactly...except I mixed up the cooking time. I was thinking it was 15 minutes...added another 5 because they didn't look done. I checked them with a cake tester in the middle and it came out clean, so I thougth I was all set. I flipped it over to serve like directed, and discovered at that point that it was undercooked...all still batter. It was my mistake, so I'm not assigning stars. I think this looked great...just make sure you cook it long enough. Oh...I did use 4 sweet onions instead of 6 walla walla onions.
     

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WARNING: Make my recipes if you want, but I am no longer an active member and will not acknowledge reviews, photos or answer questions via z-mail. I find this site to be pretty useless without the forums. I can find recipes on a lot of different websites.
 
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