Upside Down Onion Cornbread Food

UPSIDE-DOWN ONION CORNBREAD

Steps:

• Preheat oven to 425°. In a 10-inch cast-iron skillet, cook bacon over medium heat until crisp, about 8 minutes. Remove bacon, and let drain on paper towels, reserving drippings in skillet. Add minced onion; cook until tender, about 4 minutes. Remove from skillet.
• Wipe skillet clean, and heat oil over medium heat. Place onion slices in oil, filling bottom of skillet to edges. Cook onions until tender and golden brown, about 8 minutes. Remove from heat. Roughly chop cooled bacon.
• In a large bowl, whisk together cornmeal, flour, baking powder, salt, and onion powder. Stir in cheese. In a medium bowl, whisk together buttermilk, melted butter, and eggs. Make a well in center of dry ingredients. Add buttermilk mixture, and stir until combined. Fold in bacon and minced onion. Carefully pour batter over sliced onion.
• Bake until golden brown and a wooden pick inserted in center comes out clean, about 27 minutes. Let cool in skillet for 10 minutes. Invert onto a wire rack, and let cool completely.

UPSIDE DOWN WALLA WALLA ONION CORNBREAD

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.

UPSIDE-DOWN CHEESY ONION CORNBREAD

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.