Upside Down Walla Walla Onion Cornbread Recipe

Upside Down Walla Walla Onion Cornbread Recipe - Food.com (2024)

Submitted by Outta Here

"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."

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photo by Lalaloula

Ready In:: 50mins
Ingredients:: 10
Serves:: 9

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ingredients

4 medium walla walla onions, peeled and thinly sliced
3 tablespoons butter
1 cup yellow cornmeal
1 cup flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
¹⁄₃ cup shortening
1 egg
1 cup milk

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directions

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.

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Reviews

What a wonderful recipe for cornbread! This is so special and yummy, mmm! The texture is very fluffy and grainy, just like a good cornbread should be. Its crusty on the outside and has a lovely sweet oniony taste. YUM!<br/>I used home made applesauce in place of the shortening, left out the sugar and reduced the salt to 1/4 ts. It came out fantastic and Ill definitely make this again. I especially loved the upside down idea! :)<br/>Made and reviewed for Went to the Market Tag Game September 2011.

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Lalaloula
I love cornbread and this makes it extra yummy with the onions. I used vidalia onions - but only two. I also used canola oil instead of shortening & egg substitute (I always do) - it was delicious!

MA HIKER
I prepared this as a side to soup on a chilly night. It was a very hearty cornbread and would be good as a side with many meals. The sweetness of the onions really comes out with the sauteing. I did add a bit more sugar to the cornbread mixture, as we like a sweeter cornbread.

Ms B.
wowser this was awesome i used only 2 onions .it smells divine everyone that likes cornbread should try this

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Dienia B.
This was just ok for me. Even my husband who LOVESSSSSSS cornbread wasn't too thrilled. Maybe next time I'd incorporate the onions "in" the batter. Thanks!

crazycookinmama

see 1 more reviews

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Tweaks

What a wonderful recipe for cornbread! This is so special and yummy, mmm! The texture is very fluffy and grainy, just like a good cornbread should be. Its crusty on the outside and has a lovely sweet oniony taste. YUM!<br/>I used home made applesauce in place of the shortening, left out the sugar and reduced the salt to 1/4 ts. It came out fantastic and Ill definitely make this again. I especially loved the upside down idea! :)<br/>Made and reviewed for Went to the Market Tag Game September 2011.

Lalaloula
I tried making this, and followed the directions exactly...except I mixed up the cooking time. I was thinking it was 15 minutes...added another 5 because they didn't look done. I checked them with a cake tester in the middle and it came out clean, so I thougth I was all set. I flipped it over to serve like directed, and discovered at that point that it was undercooked...all still batter. It was my mistake, so I'm not assigning stars. I think this looked great...just make sure you cook it long enough. Oh...I did use 4 sweet onions instead of 6 walla walla onions.

karen

RECIPE SUBMITTED BY

Outta Here

United States

66 Followers
526 Recipes
210 Tweaks

WARNING: Make my recipes if you want, but I am no longer an active member and will not acknowledge reviews, photos or answer questions via z-mail. I find this site to be pretty useless without the forums. I can find recipes on a lot of different websites.

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Upside Down Walla Walla Onion Cornbread Recipe - Food.com (2024)

FAQs

Why do you have to rest cornbread batter? ›

The trick to this perfect cornbread is letting the cornmeal, corn flour, and buttermilk sit overnight; this allows the corn flour to fully hydrate, while the acid from the buttermilk tenderizes the cornmeal, helping to create a tender, almost cakey bread that still retains that slightly gritty texture you expect.

Should cornbread batter sit before baking? ›

Let the batter sit before baking.

We found that if you leave the batter to sit at room temperature for 10 to 15 minutes before baking it, the cornmeal has some extra time to absorb flavor from the other ingredients and the leaveners (baking powder and baking soda) get a head start.

Know More ›

Will an extra egg make cornbread less crumbly? ›

Put in an extra egg yolk.

Adding an egg yolk to your cornbread will help hold its shape while you're cutting and serving it. You can add a yolk even if your recipe doesn't call for any eggs at all--just put it in with the other wet ingredients.

Read On ›

Is cornbread batter supposed to be thick or runny? ›

The batter should be thick, but still pourable. Add more milk or buttermilk if necessary. Remove the skillet from the oven and tilt the pan so the butter coats the bottom and sides of pan.

Learn More Now ›

What is the difference between New York cornbread and southern cornbread? ›

Southern cornbread has traditionally been made with little or no sugar and smaller amounts of flour (or no flour), with northern cornbread being sweeter and more cake-like. Southern cornbread traditionally used white cornmeal and buttermilk. Other ingredients such as pork rinds are sometimes used.

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What is the difference between northern and southern cornbread? ›

In contrast to the dryer, less-sweet nature of Southern cornbread, Northern cornbread is much more cakey and sweet. Indeed, colonial Americans made their cornbread with molasses to sweeten it. Also, Northern cornbread sometimes uses milk rather than buttermilk.

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Do you need to let cornbread rest? ›

Let the bread rest for 10 to 30 minutes in the skillet before cutting it into wedges and serving. To avoid burning your hand because you've forgotten the pan is hot, I recommend placing a pot holder on the pan's handle while the cornbread is resting, or cooling the handle down a bit with an ice cube.

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Should you let cornbread rest before cutting? ›

Let your cornbread cool before slicing

Allow your cornbread to cool in the skillet for about 5 minutes, then run a butter knife around the edge to help you easily turn the bread out of the skillet.

Get More Info Here ›

Why must batter be baked right away? ›

The batter may not get enough rise if it's baked later. So, if the cake batter only calls for baking soda and no baking powder, then it might not work as well as cake batter with baking powder added if you don't bake it right away.