Best 3 Upside Down Walla Walla Onion Cornbread Recipes
Calling all cornbread lovers! Get ready to tantalize your taste buds with a unique and savory twist on the classic Southern staple. Our Upside-Down Walla Walla Onion Cornbread is a culinary masterpiece that combines the sweetness of caramelized Walla Walla onions with the hearty goodness of cornbread, resulting in a delectable dish that will leave you craving for more. This recipe is a delightful blend of flavors and textures, perfect for any occasion, whether it's a family gathering, a potluck, or a simple weeknight dinner.
But that's not all! This article also features a collection of other cornbread recipes that will satisfy every craving. From the classic Southern Cornbread to the sweet and tangy Jalapeño Cornbread, and the indulgent Bacon and Cheddar Cornbread, there's something for everyone. Each recipe is carefully crafted with detailed instructions, ensuring that even novice bakers can create these delicious cornbreads with ease. So, whether you're a seasoned cornbread enthusiast or a curious cook looking for a new favorite, this article has everything you need to elevate your cornbread game. Get ready to embark on a culinary journey that will leave you with a newfound appreciation for this timeless classic.
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
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
ONION CORNBREAD
Make and share this Onion Cornbread recipe from Food.com.
Provided by Leo Tohill
Categories Quick Breads
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Tips:
- Use a variety of cornmeal. All-purpose cornmeal will give you a fine-grained cornbread, while stone-ground cornmeal will give you a more rustic, hearty texture. You can also use a combination of the two.
- Don't overmix the batter. Overmixing will make the cornbread tough. Stir just until the ingredients are combined.
- Use a hot oven. A hot oven will help the cornbread rise and brown properly. Preheat your oven to the temperature specified in the recipe before you start making the batter.
- Don't open the oven door during baking. Opening the oven door will let out heat and cause the cornbread to fall.
- Let the cornbread cool before serving. This will help it to set and firm up.
Conclusion:
Upside-down Walla Walla onion cornbread is a delicious and versatile dish that can be served as a side dish, main course, or snack. It's easy to make and can be customized to your liking. Experiment with different types of cornmeal, vegetables, and cheeses to create your own unique cornbread recipe.
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