“This is a monster!”

That’s exactly what I said as I attempted (and failed) to lift the cast iron skillet off of the stovetop and into the oven. Paul had to move it for me. He also had to flip it once it cooled.  It was way too heavy for me and I’m strong!

But all is right with the world on this fine, December morning…
cheese – check
bacon – check
butter – check
onions – check

Seriously, this recipe pretty much calls for everything. It’s fattening ~ full of fatty goodness, and weighs a ton (not that I’m judging). As we pulled it out of the oven, you could see the butter bubbles popping on the sides of the skillet. But it’s so pretty!

Couple of Notes:

  1.  I don’t like using mixes so I used a regular cornbread recipe (and had to double it because my skillet was so large).
  2. I used fresh corn because I’m not a fan of canned produce.
  3. It needed much more time to cook, a good 10 or so minutes.
  4. I accidentally separated the onion rings (I am terrible at reading and following directions ~ teachers give directions but never read/follow them) but in truth, it didn’t make a difference.  I actually think it turned out prettier with the swirls of onion rings.

Although this is a massive recipe (and undertaking, I think I used every pan/bowl/skillet we own), it’s totally worth it.  Make this for a brunch to share with people and you will be toted as a kick arse baker!

Upside Down Sweet Onion Cornbread (care of 12 Tomatoes)


INGREDIENTS: 2 (8.5 oz.) boxes corn muffin mix, 2 Visalia onions, 3 eggs, 1 cup cottage cheese, 1 cup corn (rinsed and drained), 1 cup sharp cheddar cheese, grated, 3/4 cup (1 1/2 sticks) unsalted butter, melted, 1/2 cup bacon, cooked and crumbled, 1/3 cup green onions, finely chopped, 4 tablespoons butter, 1/4 teaspoon sugar, Chive cream cheese, garnish

DIRECTIONS: Preheat oven to 375º F. Carefully slice your onions into rings, making sure to leave them intact. Melt 4 tablespoons butter in a large cast-iron skillet over medium heat and arrange 5-7 large onion ring sections in the center and around the edge of the pan. This will be the top of your “cake.” Fill in empty section with smaller pieces of onion. Sauté onions for 5-8 minutes, or until softened.
While onions cook, beat eggs into corn muffin mix in a large bowl, then stir in cottage cheese, 3/4 cup melted butter and sugar. Once fully incorporated, fold in cheddar cheese, corn, bacon and green onions. Pour (thick) batter over the sautéed onions in the skillet, then transfer skillet to oven and bake for 30-35 minutes, or until cornbread is golden brown and toothpick inserted in center comes out clean. Remove from oven and let cool 10-15 minutes. Carefully invert cornbread cake onto serving platter. Slice into wedges, serve with cream cheese (optional) and enjoy!

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