Vidalia Onion Upside Down Cornbread Recipes

UPSIDE-DOWN CHEESY ONION CORNBREAD

Upside-Down Cheesy Onion Cornbread image

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

Ingredients

4 tablespoons butter
1 large sweet onion
1/4 teaspoon salt
2 pouches Betty Crocker™ cornbread & muffin mix
2 eggs
1 cup milk
1 cup shredded Parmesan cheese (4 oz)
1 cup shredded mozzarella cheese (4 oz)
1/4 cup chopped fresh Italian (flat-leaf) parsley
2 tablespoons chopped fresh thyme leaves

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

VIDALIA ONION CORNBREAD

Vidalia Onion Cornbread image

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

Ingredients

1/4 cup butter
1 large vidalia onions, chopped or 1 large other sweet onion
8 ounces cornbread-muffin mix (I used Jiffy)
1 beaten egg
1/3 cup whole milk
1 cup sour cream
1 cup sharp cheddar cheese, divided
1/4 teaspoon salt
1/4 teaspoon dried dill weed

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.

VIDALIA ONION CORNBREAD - PAULA DEEN

Vidalia Onion Cornbread - Paula Deen image

I got this out of one of Paula Deen's cookbooks and my mother asks me to make her a batch every time I come home to visit. I gave her the recipe, but she says if she makes it she has to clean up the dishes!

Provided by Skipps Kitchen

Categories Breads

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup butter
1 large vidalia onions or 1 large other sweet onion, chopped
1 (8 ounce) package cornbread mix (Jiffy bread)
1 egg, beaten
1/3 cup whole milk
1 cup sour cream
1 cup grated sharp cheddar cheese
1/4 teaspoon salt
1/4 teaspoon dried dill weed

Steps:

Preheat oven to 450°F.
Spray 8 inch square bake pan with cooking spray.
In a medium saucepan, melt the butter and sauté the onion until tender but not brown, about 3 minutes.
Remove the pan from the heat and pour into Mixing bowl.
Add remaining ingredients reserving 1/2 cup of the cheese.
Pour into prepared pan.
Top with 1/2 cup of cheddar cheese.
Bake for 30 minutes until set and a toothpick inserted into the center of the bread comes out clean.

Nutrition Facts : Calories 723.8, Fat 53.3, SaturatedFat 30.6, Cholesterol 172, Sodium 1171.5, Carbohydrate 47.1, Fiber 4.2, Sugar 14.6, Protein 15.7

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