Upside Down Walla Walla Onion Cornbread Food

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.

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.

VIDALIA ONION CORNBREAD

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.

ONION CORNBREAD

Steps:

• Chop the onion and sautee it in the skillet with the butter.
• (It's more butter than you need for the onion, but it will all go into the mix.) In a bowl, fully mix the dry ingredients.
• Separately, beat the eggs with the milk.
• Combine the egg and milk mixture and the sauteed onions and butter with the dry ingredients.
• Pour the mix into the skillet.
• Place the skillet in a 400 degree oven and bake for about 20 minutes.
• Enjoy it with honey.

SAUSAGE UPSIDE-DOWN CORNBREAD

Steps:

• Preheat oven to 400.
• Brown sausage, onion, and green pepper in a large skillet until sausage is brown and crumbly.
• Stir in the flour, then add the next four ingredients.
• Remove from heat.
• Stir in cheese cubes and olives.
• Pour mixture into a 9" square pan.
• Prepare cornbread mix with eggs and milk, or according to package directions.
• Spread cornbread batter over sausage mixture.
• Bake 30-35 minutes.
• Let stand in pan for 5 minutes, then loosen edges with a spatula.
• Invert onto a plate or platter.
• Serve warm.

WALLA WALLA ONION BISCUITS

Steps:

• Preheat oven to 400°F.
• Grease a cookie sheet with shortening or non-stick spray.
• Mix dry ingredients together; cut in shortening.
• Saute onions in butter until translucent. Add to flour mixture with milk. Mix until blended. Form dough into ball.
• Roll out on floured surface about 1/2 inch thick. Cut with biscuit cutter or knife and place on cookie sheet.
• Bake 15 minutes.

OVEN-BAKED WALLA WALLA SWEETS (ONION)

Steps:

• Preheat oven to 350°F.
• Peel outer dry skin from onion and wash.
• Cut hole in top of onion large enough to put boullion cube and butter.
• Fill with cube with butter then boullion cube or crystals.
• Place onion on aluminum foil and wrap around onion with slight "vent" in top.
• Bake for 1 hour.

CRANBERRY UPSIDE-DOWN CORNBREAD

Steps:

• Preheat oven to 375°F.
• In 10-inch ovenproof, nonstick skillet, combine cranberries, raspberry spread, 1 tablespoon of brown sugar, orange zest, and orange juice. Bring to a boil over medium-low heat, reduce to a simmer, and cook, stirring frequently, 7 minutes or until berries have popped and sauce is thick.
• Meanwhile, in a large bowl, stir together cornmeal, flour, baking powder, baking soda, salt, and remaining 3 tablespoons brown sugar. In measuring cup, combine buttermilk, oil, and egg. Make well in center of dry ingredients, pour in buttermilk mixture and stir to combine.
• Pour cornmeal mixture over cranberries. Bake 20 minutes or until knife inserted in center comes out clean. Cool 5 minutes in pan, then invert onto plate, scraping any berry mixture that sticks to the pan on top of cornbread. Serve warm or at room temperature.

PINEAPPLE UPSIDE DOWN CORNBREAD

Steps:

• In a microwave-proof dish, bring the milk to a boil. Remove the milk from the microwave and add the cornmeal. Stir and let soak at room temperature for 30 minutes. Set aside.
• Melt the butter in a 10-inch cast iron skillet over medium heat. Once the butter has melted, add the brown sugar and stir until the sugar dissolves, about 5 minutes. Remove the skillet from the heat and carefully place 1 slice of pineapple in the center of the pan. Place the other 5 slices around the center slice in a circle. Place the cherries in the centers of the pineapple slices and sprinkle the nuts evenly over the fruit. Drizzle pineapple juice over top.
• Sift the flour, baking powder, and salt into a medium mixing bowl and whisk to combine.
• In a separate mixing bowl, whisk the eggs. Add the sugar to the eggs and whisk to combine. Add the canola oil and whisk. Add the cornmeal and milk mixture to the egg mixture and whisk to combine. Add this to the flour and stir just until combined. Pour the batter over the fruit in the skillet and bake for 40 to 45 minutes. Remove from oven and let cool for 30 minutes in the skillet. Set a platter on top of the skillet and carefully invert the cake. Serve.