UPSIDE-DOWN CHEESY ONION CORNBREAD
Want a beautiful and delicious bread to go along with holiday meals or even just weeknight soups? This cheesy, herbed sweet onion cornbread has got you covered!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 360, Carbohydrate 41 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 0 g, Protein 14 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 3 g, TransFat 0 g
UPSIDE-DOWN SOUR CREAM AND ONION POTATO BREAD
Okay, what if you took a sour cream and onion chip and turned it into a skillet bread? Mashed potatoes give the loaf tenderness and flavor while the onions on top are loaded with a tangy homemade seasoning mix. It's impossible to eat just one slice. If your pantry is short on dried spices, swap in a packet of French onion soup seasoning and use in place of the homemade mix for an equally tasty loaf.
Provided by Food Network Kitchen
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Position a rack in the middle of the oven and preheat to 450 degrees F. Put the potatoes in a large pot of unsalted water; bring to a simmer and cook until tender, about 8 minutes. Drain the potatoes in a colander, then return them to the pot over low heat, shaking until they are dry, about 1 minute. Rice or mash the potatoes using a food mill or potato masher.
- Peel the onion, cut off the ends and slice crosswise into 1/2-inch-thick rounds. (You should have 4 slices.) Lay the slices flat on a large plate and sprinkle each with 1/2 teaspoon of the sour cream and onion seasoning.
- Heat the vegetable oil in a 10-inch cast-iron skillet over medium low until it shimmers. Add the onion slices, seasoned-side up, and cook until the onions are fairly soft and the bottoms turn slightly golden-brown, about 6 minutes. Flip the onions and sprinkle each of the four exposed sides with another 1/2 teaspoon of the sour cream and onion seasoning. Remove the skillet from the heat.
- Whisk together the flour, baking powder, salt and 1/2 teaspoon of the sour cream and onion seasoning in a large bowl. Stir in the mashed potatoes, breaking up any clumps, until the potatoes are well-coated with flour.
- Whisk together the milk, sour cream and egg in a separate large bowl. Add the milk mixture to the flour mixture and stir until just combined. The batter will be heavy and thick; do not overmix.
- Scrape the batter into the skillet over the onions and use a knife or spatula to smooth the top. Bake until the loaf is golden brown and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then invert onto a wire rack to unmold. If the onions stick to the pan, gently lift from the skillet and place back on top of the loaf. Sprinkle with the dried chives. Let cool another 20 minutes before serving.
- Whisk together the chives, buttermilk powder, onion powder, salt, nutritional yeast, garlic powder and sugar. Store extra mix in an airtight container for up to 2 weeks. Makes about 1/4 cup.
CARAMELIZED ONION UPSIDE-DOWN BREAD
Light and fluffy pan bread with a caramelized onion topping! Its so good, I couldn't stop eating it! This took less than 1 hour to make, including prep and bake time! This would be great as a side dish or an appetizer! I found this recipe on the Internet...posted by a cook known as 52to64. The photos are my own!
Provided by Lillian Russo
Categories Savory Breads
Time 50m
Number Of Ingredients 12
Steps:
- 1. Cut the onions in half, then into slices about ¼" wide. Separate into pieces.
- 2. Place 2 tablespoons of butter in a 9 to 10 inch oven proof skillet. Turn the heat to medium. Sauté the onions, stirring occasionally, until softened and they begin to caramelize, and turn very brown. This will take about 10 minutes.
- 3. While the onions are cooking, microwave the bacon til crisp. When cooled, crumble and set aside.
- 4. Remove onions from skillet. Melt remaining butter in the skillet. Remove from heat. Sprinkle with brown sugar and return the onions to the pan, covering the bottom evenly. Sprinkle the crumbled bacon on top of the onions.
- 5. In a medium size bowl combine the flour, baking powder, salt, sugar and shredded cheddar. In a seperate bowl, whisk together the egg, milk, and oil until thoroughly combined. Add to the dry ingredients and stir together quickly, but completely. The batter is very thick, almost like a biscuit batter.
- 6. Preheat oven to 350 degrees.
- 7. Spread the batter, by the spoon full, over the onions evenly. Spread out the batter with the tines of a fork. Bake for about 35 minutes or until a toothpick inserted into the middle comes out dry. The top of the bread should be browned slightly. See photo.
- 8. Let stand for five minutes. Then place a serving dish, slightly larger than the bread, over the top of the bread and turn over like an upside down cake.
- 9. Slice and serve warm as a side dish or an appetizer.
VIDALIA ONION CORNBREAD
This came from Paula Deen's show, Paula's Home Cooking. It is very good. It has a different taste than just regular cornbread.
Provided by mightyro_cooking4u
Categories Grains
Time 38m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F. Spray a 8-inch bakinf pan with vegetable oil cooking spray. (I used a muffin pan.).
- In a medium saucepan, melt the butter and saute the onions until tender, but not browned, for about 3 minutes. Remove the pan from the heat and add the muffin mix, milk, egg, sour cream, 1/2 cup of the cheese, the salt, and dill weed. Stir to combine. Pour into the prepared pan and top with the 1/2 cup remaining cheese. Bake for 30 minutes, until set and a toothpick inserted into the center of the cornbread comes out clean. Allow to cool slightly before cutting into squares.
UPSIDE DOWN POTATO & ONION TART
The onions caramelize while the potatoes are cooking and when you turn them out of the pan they are gorgeous on the plate. The flavor combination is really heavenly. It's a great side dish or accompaniment for steak and roasts. From Hizzoner's Deli. Enjoy!
Provided by Sharon123
Categories Potato
Time 1h5m
Yield 1 tart
Number Of Ingredients 9
Steps:
- Preheat oven to 400*F.
- Melt the butter in a 9-10 inch ovenproof frying pan (cast iron is great) over medium heat. Add the thyme and onion and cook for 5 minutes. Spread out evenly in the pan.
- Place the potato, oil, cheeses, salt and pepper in a bowl and toss to combine.
- Top the onion with the potato mixture, spreading out evenly over the onions, and bake for 45 minutes or until golden brown and cooked through. Turn upside down to serve.
- Note: For an extra cheesy tart, double the amount of mozzarella.
Nutrition Facts : Calories 1628, Fat 115, SaturatedFat 58.3, Cholesterol 290.9, Sodium 2062.4, Carbohydrate 91.9, Fiber 10.3, Sugar 16.6, Protein 62.1
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.
Provided by Outta Here
Categories Quick Breads
Time 50m
Yield 9 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 257.1, Fat 13.6, SaturatedFat 5.2, Cholesterol 34.6, Sodium 441.4, Carbohydrate 30.1, Fiber 2.2, Sugar 5, Protein 4.7
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