The best delicious Upside-down Onion Cornbread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Upside-down Onion Cornbread recipe today!
Hello my friends, this Upside-down Onion Cornbread recipe will not disappoint, I promise! Made with simple ingredients, our Upside-down Onion Cornbread is amazingly delicious, and addictive, everyone will be asking for more Upside-down Onion Cornbread.
What Makes This Upside-down Onion Cornbread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Upside-down Onion Cornbread.
Ready to make this Upside-down Onion Cornbread Recipe? Let’s do it!
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1 ea Sweet Spanish onion
1 1/2 c All-purpose flour
1 tb Baking powder
1/2 ts Salt
1/3 c Vegetable oil
2 tb Butter or margarine
3/4 c Cornmeal
2 tb Sugar
1 c Milk
1 ea Egg
Directions: Peel onion; cut 6 very thin slices from center of onion.
Finely chop remaining onion; set aside. Melt butter in a 9-inch
oven-proof skillet over medium heat. Arrange onion slices over
bottom. Cook 2 to 3 minutes or until onion is partially cooked.
Meanwhile, combine flour, cornmeal, baking powder, sugar and salt in
bowl. Beat together milk, oil and egg. Stir into dry ingredients.
Fold in chopped onions. Pour batter over onion slices. Bake in 350 F.
oven for 20 to 25 minutes or until bread is done. Invert onto serving
plate. Cut in wedges, serve. Makes 6 to 8 servings. Shared by Earl
Shelsby
Yields
6 Servings
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