Have you ever heard of upside-down cake? If not, the idea behind these recipes is that you put everything into a baking dish with the intention of flipping it over at the end and having the meal come out fully assembled. For the most part, this method is used to make delicious fruit cakes with the fruit on the bottom and the batter on top of it. Still, few people have thought to apply this same principle in a more savory way.
Fortunately, we have one of those recipes for you today. That’s right, we’re going to make a savory upside-down sweet onion cornbread that’s unlike anything you’ve ever had before. Much like the dessert versions, you start by making throwing in your bigger chunks of onion on the bottom before pouring in a simple batter At the end, the result is a truly delicious side that goes with all kinds of different meals. So let’s get started.
Here’s what you’ll need:
- 2 boxes of corn muffin mix
- 2 Vidalia onions
- 3 eggs
- 1 cup of cottage cheese
- 1 cup of rinsed and drained corn
- 1 cup of grated sharp cheddar cheese
- 3/4 cup of melted unsalted butter
- 1/2 cup of bacon, cooked and crumbled
- 1/2 cup of finely chopped green onions
- 4 tablespoons of butter
- 1/4 teaspoon of sugar
- chive cream cheese
Here’s what you do:
1. To start, preheat your oven to 375 degrees. With that set, start by taking your onions out and shopping them up into rings, leaving each resulting cross-section intact.
2. After that, get out a cast-iron skillet and melt four tablespoons of butter in it over medium heat. As the butter gets hot, place about five to seven onion ring cross-sections both in the middle and around the edge of the skillet to serve as the top of your cornbread. Put smaller pieces of onion in between the bigger pieces.
3. With everything in place, cook your onions for five to eight minutes until they turn soft. In the meantime, mix your corn muffin mix with your eggs in a big bowl, beating everything together well. Add your cottage cheese, a three-quarter cup of melted butter and sugar as well. When all of those ingredients are mixed, fold in your corn, bacon, cheddar cheese and green onions.
4. Next, pour your batter over the onions in the skillet without moving the onions around. With that set, move your whole skillet into the oven and bake it for 30 to 35 minutes. Take it out when the time is up and do the toothpick test to make sure it’s cooked all the way through.
5. Let the cornbread cool off for 10 to 15 minutes before carefully turning it over onto a serving plate. When it’s done, cut the cake into wedges and top it off with a little bit of chive cream cheese!
As you can see, the process of making this recipe is incredibly easy and only needs a few ingredients. Although this method is usually used for a sweeter dish, this recipe proves that it’s just as good for a savory one as well. Give this recipe a try and let us know what you think!
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