Vidalia Onion Cornbread
Vidalia Onion Cornbread is baked in a cast iron skillet and then flipped upside down to reveal a layer of sweet Vidalia onions...everybody loves it!
Servings: 10 servings
Equipment
- 10 inch cast iron skillet
Ingredients
- 2 Tbsp olive oil, or other vegetable oil. *See Notes
- 1 large (or 2 medium) Vidalia onions, peeled and sliced into 1/4 inch thick rounds. *See Notes
- 2 cups yellow cornmeal
- 1 cup flour
- 1 Tbsp baking powder
- 1 tsp onion salt, or powder (increase the salt if you use this)
- 1/2 tsp kosher salt
- 1/2 cup packed shredded cheddar cheese, or other cheese, such as Gruyere
- 2 large eggs
- 2 1/2 cups buttermilk
- 6 Tbsp unsalted butter, melted
Instructions
- Preheat oven to 425°F.
- Add the oil to your skillet and heat on medium high heat. Arrange the onion slices in a single layer over the bottom of the skillet, adjusting the slices to fill as much of the surface as possible. Cook the onions, without moving them, for about 8 minutes, or until they are starting to soften and turn golden on the bottom (take care not to let it burn.) Remove from the heat.
- Whisk together the cornmeal, flour, baking powder and salts in a large mixing bowl. Blend in the cheese.
- In a separate bowl whisk together the eggs, buttermilk, and melted butter, mixing well to break up the eggs.
- Add the wet mixture to the dry, and mix just until completely combined and there are no dry streaks left (don't over beat.) Pour the batter into the skillet, over the onions. Bake for about 27 minutes, or until a toothpick inserted in the center comes out without wet batter on it; wet crumbs are fine.
- Let the skillet cool for 10 minutes, then run a blunt knife around the edges to loosen, and carefully invert onto a cooling rack. If any onions remain stuck to the pan, gently loosen them with an offset spatula and tuck them back into the top of the cornbread. Slice into wedges and serve with butter or honey.
Notes
- Butter or bacon grease will also work, but will result in a browner top.
- You can use any type of sweet onion if you can't find Vidalia.
Nutrition
Serving: 1 slice · Calories: 339 kcal · Carbohydrates: 39 g · Protein: 9 g · Fat: 16 g · Saturated Fat: 8 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 6 g · Trans Fat: 0.3 g · Cholesterol: 68 mg · Sodium: 469 mg · Potassium: 378 mg · Fiber: 4 g · Sugar: 5 g · Vitamin A: 420 IU · Vitamin C: 2 mg · Calcium: 179 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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