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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.

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Lalaloula October 06, 2011

wowser this was awesome i used only 2 onions .it smells divine everyone that likes cornbread should try this

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Dienia B. September 13, 2011

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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crazycookinmama June 12, 2007

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!

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MA HIKER May 01, 2007

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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Karen67 March 07, 2007

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.

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Ms B. November 02, 2006
Upside Down Walla Walla Onion Cornbread