Upside Down Walla Walla Onion Cornbread

Meet your new favorite comfort food: Upside Down Walla Walla Onion Cornbread. This unique twist on classic cornbread combines the natural sweetness of Walla Walla onions with a rich, buttery caramelization that sets the stage for a golden, tender cornbread topping. The recipe begins by sautéing thinly sliced Walla Walla onions with brown sugar until they're irresistibly glossy, creating a sticky-sweet layer that transforms into the perfect topping after flipping. The cornbread itself is a harmonious mix of yellow cornmeal, buttermilk, and a hint of sugar, striking just the right balance of moistness and crunch. Baked to perfection in a cast iron skillet, this dish is as visually stunning as it is delicious. Serve this savory-sweet masterpiece alongside hearty chili, a steaming bowl of soup, or a crisp salad for an unforgettable dinner table addition. Optimized for flavor and ease, this crowd-pleaser is destined to become a go-to recipe for weeknight meals and special occasions alike.

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 8

Ingredients

• 2 large Walla Walla onions
• 3 tablespoons unsalted butter
• 2 tablespoons brown sugar
• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 0.5 teaspoons baking soda
• 1 teaspoon salt
• 1 cup buttermilk
• 2 large eggs
• 3 tablespoons vegetable oil

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9-inch cast iron skillet or round baking dish well and set aside.

Step 2

Peel and thinly slice the Walla Walla onions into rings.

Step 3

Melt 2 tablespoons of the unsalted butter in the skillet over medium heat. Add the onion slices and sauté for 5-7 minutes, stirring occasionally, until they begin to soften and turn golden.

Step 4

Sprinkle the brown sugar evenly over the onions and cook for another 2-3 minutes until the sugar dissolves and the onions are lightly caramelized. Turn off the heat and spread the onions evenly into a layer at the bottom of the skillet.

Step 5

In a large mixing bowl, whisk together the all-purpose flour, cornmeal, granulated sugar, baking powder, baking soda, and salt.

Step 6

In another medium bowl, whisk together the buttermilk, eggs, and vegetable oil until fully combined.

Step 7

Gradually pour the wet ingredients into the dry ingredients, mixing gently until just combined. Do not overmix; a few small lumps are okay.

Step 8

Melt the remaining 1 tablespoon of butter and stir it into the batter for additional richness.

Step 9

Carefully pour the cornbread batter over the caramelized onions in the skillet, spreading it evenly with a spatula.

Step 10

Place the skillet in the preheated oven and bake for 25-30 minutes, or until the top is golden-brown and a toothpick inserted into the center comes out clean.

Step 11

Once baked, remove the skillet from the oven and let it cool for 5-10 minutes.

Step 12

Run a knife around the edges to loosen the cornbread, then carefully invert it onto a serving platter or large cutting board so the caramelized onions are on top.

Step 13

Slice and serve warm. This cornbread pairs beautifully with chili, soup, or a fresh green salad.

Nutrition Facts

Serving size	(1163.1g)

Amount per serving	% Daily Value*
Calories	2234.5

Total Fat 100.2g	0%
Saturated Fat 35.4g	0%
Polyunsaturated Fat 25.7g
Cholesterol 491.8mg	0%
Sodium 4774.0mg	0%
Total Carbohydrate 302.7g	0%
Dietary Fiber 19.0g	0%
Total Sugars 75.9g
Protein 47.5g	0%

Vitamin D 208.9IU	0%
Calcium 471.9mg	0%
Iron 12.4mg	0%
Potassium 1426.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.2%

Protein: 8.3%

Carbs: 52.6%